10 CAN SPAGHETTI SAUCE SERVINGS RECIPES

Name: Low-Sodium Spaghetti Sauce
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 10 servings (2.50 quarts).
Cuisine: Europe, Italian
Ingredients: 1/2 pound lean ground beef (90% lean); 1 pound fresh mushrooms, sliced; 3 medium sweet red peppers, chopped; 1 medium green pepper, chopped; 1 large onion, chopped; 3 garlic cloves, minced; 1 tablespoon olive oil; 2 cans (29 ounces each) tomato puree; 2 cups water; 1/2 cup red wine or additional water; 2 bay leaves; 2 tablespoons dried oregano; 2 tablespoons dried basil; 1/2 teaspoon dried rosemary, crushed; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon dried mint; 1/2 cup chopped fresh parsley; 3 tablespoons sugar

LOW-SODIUM SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT

Low-Sodium Spaghetti Sauce Recipe: How to Make It image

There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 20 minutes

Prep Time 10 minutes

Cook Time 02 hours 10 minutes

Yield 10 servings (2.50 quarts).

Number Of Ingredients 18

Ingredients

1/2 pound lean ground beef (90% lean)
1 pound fresh mushrooms, sliced
3 medium sweet red peppers, chopped
1 medium green pepper, chopped
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 cans (29 ounces each) tomato puree
2 cups water
1/2 cup red wine or additional water
2 bay leaves
2 tablespoons dried oregano
2 tablespoons dried basil
1/2 teaspoon dried rosemary, crushed
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried mint
1/2 cup chopped fresh parsley
3 tablespoons sugar

Steps:

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.

Nutrition Facts : Calories 174 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 21g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 1-1/2 starch

HOMEMADE SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT

Homemade Spaghetti Sauce Recipe: How to Make It image

Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 16

Ingredients

4 celery ribs, chopped
1 large onion, chopped
1 large green pepper, chopped
2-1/2 cups water, divided
3 Italian turkey sausage links (4 ounces each), casings removed
1 can (29 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
3 cans (6 ounces each) tomato paste
1/2 cup minced fresh parsley
5 to 6 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked spaghetti
Shredded Parmesan cheese, optional

Steps:

In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.

Nutrition Facts : Calories 230 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 645mg sodium, CarbohydrateContent 40g carbohydrate (12g sugars, FiberContent 6g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch

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LOW-SODIUM SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT

There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
From tasteofhome.com
Reviews 4.7
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Category Dinner
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Calories 174 calories per serving

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.

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Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.
From tasteofhome.com
Reviews 4.7
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Calories 230 calories per serving

In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.

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In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened. , In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours. , Stir in parsley and sugar. Discard bay leaves before serving.

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