Low Sodium Tomato Meat Sauce
Experience the perfect blend of rich, hearty flavor and health-conscious cooking with this Low Sodium Tomato Meat Sauce recipe. Crafted with lean ground beef, aromatic garlic, and a medley of no-salt-added tomatoes, this sauce is brimming with wholesome ingredients that don't compromise on taste. Finely grated carrot adds a natural sweetness, while dried oregano and basil deliver a classic Italian herb profile. Simmered to perfection, this versatile sauce pairs beautifully with pasta, serves as a filling for stuffed peppers, or acts as a flavorful base for lasagna—all without the excess sodium. Ready in just an hour, this low-sodium recipe is an ideal choice for those seeking a heart-healthy yet satisfying meal. For a finishing touch, fresh parsley brings a burst of color and herbal freshness to your dish.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef (90% lean or higher)
- 1 medium Onion, finely diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes (no-salt-added)
- 2 tablespoons Tomato paste (no-salt-added)
- 1 medium Carrot, finely grated
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 Bay leaf
- 0.5 cup Water (or low-sodium beef/chicken broth)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or saucepan over medium heat.
Add the ground beef to the pan and cook, breaking it up with a wooden spoon, until browned and fully cooked. Drain excess fat, if necessary.
Add the diced onion to the pan and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, or until fragrant.
Add the grated carrot, no-salt-added crushed tomatoes, tomato paste, and water (or low-sodium broth). Stir well to combine.
Mix in the dried oregano, dried basil, ground black pepper, and crushed red pepper flakes (if using). Add the bay leaf to the sauce.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
Taste and adjust the seasoning as needed. Note that this is a low sodium recipe, so salt is not included, but additional herbs can be added according to preference.
Remove the bay leaf before serving.
Serve the sauce over pasta, stuffed peppers, or use it as a base for lasagna. Optionally, garnish with freshly chopped parsley for added flavor and freshness.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 41.1 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3970 mg | 84% | |
*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.
