Thanks to this easy Homemade Low Sodium Spaghetti Sauce recipe you’ll by-pass the high sodium of a jar of store-bought spaghetti sauce. And it tastes so much better!
Course Main Course
Cuisine American, Italian
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 51 cup serving
1poundlean 90% ground beefOptional if you just want sauce
1large onionfinely chopped
1 can 15 oz. no salt added tomato sauceHunts
1can6 oz. no salt added tomato paste
1tspItalian seasoning salt free spice
1Tbspdried parsley flakes
1tspcrushed red pepper flakes or to taste
1tspground black pepper
spaghetti noodles as desiredfor when serving
In a large preheated skillet, add the beef and brown while chopping to crumbles. Drain any excess grease. Add chopped garlic and onion cooking 2-3 minutes more.
In a large pot add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, black pepper, ground fennel, liquid smoke, brown sugar, water, oil, balsamic vinegar and stir well over low heat. Add beef, onions and garlic when finished to pot.
Stir well to combine and bring to a light boil for 1-2 minutes. Stir lightly to avoid excess spatter.
Reduce heat to low simmer for 30 minutes. Stirring occasionally taste and adjust as desired.
Recipe makes about 5 one cup servingsFor extra great taste use Muir Glen no salt added Fire Roasted Tomatoes finely pureed.This sauce also tastes great when used as pizza topping or in lasagna.Note nutrition data reflects information for sauce only. Spaghetti noodles typically have no measurable sodium.