Low Sodium Tagliatelle Bolognese
Dive into the rich and hearty world of Italian cuisine with this Low Sodium Tagliatelle Bolognese—perfect for those who love indulgent, robust flavors without the extra salt. This recipe transforms classic Bolognese into a lighter, healthier version while maintaining its traditional comforting essence. Featuring lean ground beef, tender ground pork, and a medley of finely diced vegetables, the sauce is simmered to perfection with no-salt-added crushed tomatoes, fragrant garlic, and subtle hints of nutmeg and thyme. The unsalted broths and creamy whole milk create a luscious, velvety finish while keeping sodium levels in check. Tossed with al dente tagliatelle and finished with fresh parsley and optional low-sodium Parmesan cheese, this dish is ideal for health-conscious pasta lovers. Ready in under two hours, this satisfying recipe makes a delightful homemade meal that’s perfect for family dinners or casual entertaining.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef (96% lean)
- 0.5 pound Ground pork
- 1 medium, finely diced Carrot
- 1 medium, finely diced Celery stalk
- 1 medium, finely diced Yellow onion
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste (no salt added)
- 28 ounces Crushed tomatoes (no salt added)
- 1 cup Unsalted beef broth
- 1 cup Unsalted vegetable broth
- 1 cup Whole milk
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 1 teaspoon, chopped Fresh thyme
- 1 whole Bay leaf
- 12 ounces Tagliatelle pasta
- 2 tablespoons, chopped (for garnish) Fresh parsley
- 0.25 cup (optional, for garnish) Grated Parmesan cheese (optional, low sodium)
Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the ground beef and ground pork, breaking them up with a wooden spoon, and cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Add the finely diced carrot, celery, and onion to the skillet. Sauté the vegetables for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Push the meat and vegetables to one side of the skillet and add the tomato paste. Sauté the paste for 1 minute, then stir it into the mixture.
Pour in the no-salt-added crushed tomatoes, unsalted beef broth, and unsalted vegetable broth. Stir to combine.
Slowly add the milk in small increments while stirring to avoid curdling.
Season the sauce with nutmeg, black pepper, fresh thyme, and add the bay leaf. Bring to a gentle simmer.
Reduce heat to low, cover partially, and simmer the sauce for about 60-75 minutes, stirring occasionally to prevent sticking. The sauce should thicken and develop deep flavors.
While the sauce simmers, prepare the Tagliatelle according to the package instructions. Cook until al dente, then drain.
Remove the bay leaf from the Bolognese sauce. Taste and adjust seasoning if needed, using black pepper or herbs rather than salt.
Toss the cooked Tagliatelle with the sauce until well coated.
Serve hot, garnished with chopped parsley and optional grated low-sodium Parmesan cheese.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 57.2 g | ||
| Protein | 234.5 g | 469% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1349 mg | 104% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4930 mg | 105% | |
*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.
