SPAGHETTI SAUCE CHICKEN RECIPES 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

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.

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From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 316 calories per serving

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
12. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

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Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.
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Calories 486 per serving

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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
Total Time 02 hours 20 minutes
Category Dinner
Cuisine Europe, Italian
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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