Low Sodium Traditional Italian Sugo
Discover the vibrant flavors of Italy with this Low Sodium Traditional Italian Sugo, a guilt-free twist on the classic sauce. Crafted with unsalted crushed tomatoes and tomato paste, this heart-healthy recipe balances rich layers of aromatic vegetables, garlic, and dried herbs with a hint of fresh basil for a fragrant finish. Perfect for pasta lovers seeking a healthier alternative, this sugo is simmered to perfection for ultimate depth while avoiding excess salt. Whether you’re meal prepping or hosting an authentic Italian dinner, this versatile, easy-to-make sauce promises bold taste without compromising your low sodium goals.
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Recipe Information
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely grated
- 1 medium stalk celery, finely diced
- 3 cloves garlic cloves, minced
- 28 ounces unsalted canned crushed tomatoes
- 2 tablespoons tomato paste, no salt added
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 6 leaves fresh basil leaves, roughly chopped
- 1 teaspoon sugar (optional, for sweetness balance)
- 1 cup water
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the finely diced onion, grated carrot, and diced celery to the pan. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are soft and translucent.
Add the minced garlic to the pan and sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
Stir in the no salt added tomato paste, allowing it to cook with the vegetables for 2-3 minutes to deepen its flavor.
Add the unsalted crushed tomatoes, water, dried oregano, dried basil, black pepper, and (if using) crushed red pepper flakes to the saucepan. Stir everything together until well combined.
Bring the sauce to a gentle simmer over medium-high heat, then reduce the heat to low and cover the pan with a lid. Allow the sauce to simmer for 35-40 minutes, stirring occasionally.
Taste the sauce and add the optional teaspoon of sugar if you would like to balance the acidity of the tomatoes. Adjust seasoning as needed with additional dried herbs or pepper.
Stir in the freshly chopped basil leaves during the last 5 minutes of cooking for a final layer of fresh flavor.
Once finished cooking, remove the sauce from heat. Serve immediately over your favorite pasta or store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 41.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2102 mg | 45% | |
*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.
