Low Sodium Spaghetti Bolognese
Experience the bold, comforting flavors of Low Sodium Spaghetti Bolognese, a heart-healthy twist on the classic Italian favorite! This recipe swaps the traditional high-sodium ingredients for no-salt-added crushed tomatoes, tomato paste, and low-sodium broth, ensuring all the deliciousness without compromising your dietary needs. Featuring a rich, slow-simmered sauce packed with lean ground beef or turkey, aromatic vegetables like onion, carrot, and celery, and a medley of dried herbs, this dish bursts with wholesome flavor. Served over perfectly al dente low-sodium or whole-grain spaghetti, it’s a satisfying, nourishing option for family dinners or meal prep. Finish it off with a sprinkle of fresh parsley and Parmesan cheese for an optional garnish that completes the dish beautifully. Ready in just an hour, this is your go-to recipe for a guilt-free, flavorful pasta night!
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Recipe Information
Ingredients
- 1 pound ground lean beef or turkey
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 1 stalk celery stalk, finely diced
- 3 cloves garlic cloves, minced
- 28 ounces no-salt-added crushed tomatoes (canned)
- 2 tablespoons no-salt-added tomato paste
- 1 cup low sodium beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 12 ounces spaghetti (low-sodium or whole grain)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.25 cup grated Parmesan cheese (optional, for serving)
Instructions
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium heat.
Add the diced onion, carrot, and celery to the pan. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, taking care not to burn it.
Add the ground beef or turkey to the pan. Cook, breaking it up with a wooden spoon, until it is browned, about 7-10 minutes. Drain any excess fat if needed.
Stir in the no-salt-added tomato paste and cook for 2 minutes to enrich the flavor.
Add the no-salt-added crushed tomatoes, low sodium broth, dried oregano, dried basil, dried thyme, black pepper, and the bay leaf.
Stir the mixture well, bring it to a simmer, then reduce the heat to low. Let the sauce simmer gently for 30 minutes, stirring occasionally.
While the sauce is simmering, cook the spaghetti according to the package instructions in a large pot of boiling water. Do not add salt to the water.
Drain the spaghetti and set aside once cooked to your desired firmness.
Once the sauce has finished simmering, taste it and adjust the seasoning if needed (you can add more herbs or black pepper if desired, but avoid salt). Remove the bay leaf before serving.
Serve the Bolognese sauce over the cooked spaghetti. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired.
Enjoy your low-sodium Spaghetti Bolognese!
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 11.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
