Julie's Low Sodium Spaghetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 - 24 oz jar of Classico Tomato and basil spaghetti sauce2 cups fresh mushrooms2 cloves garlic1 green bell pepper chopped1 red pepper chopped1/2 cup onions5 small tomatoes (roma) diced.1/2 pund ground pork (I use the other 1/2 pound of ground pork to make a veggie free sauce for the kids)
brown your ground pork and drain any remaining grease, set aside.
In a separate pan, sprayed with cooking spray, add all fresh veggies and garlic and sautee till desired tenderness. Add the ground pork and the spaghetti sauce and simmer until your preferred tenderness of all veggies
...I tend to leave mine simmering for upwards of an hour if I have the time just to make sure the tomatoes are gooshy and blending in as well as letting the flavor of the peppers permeate the rest of the sauce.
With the leftover 1/2 pound of pork, I make a "non veggie" sauce for my kids because they don't like the chunks.
Use this sauce over wheat spaghetti noodles for a healthy and delicious meal
Makes approximately 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SHIPESTA.
In a separate pan, sprayed with cooking spray, add all fresh veggies and garlic and sautee till desired tenderness. Add the ground pork and the spaghetti sauce and simmer until your preferred tenderness of all veggies
...I tend to leave mine simmering for upwards of an hour if I have the time just to make sure the tomatoes are gooshy and blending in as well as letting the flavor of the peppers permeate the rest of the sauce.
With the leftover 1/2 pound of pork, I make a "non veggie" sauce for my kids because they don't like the chunks.
Use this sauce over wheat spaghetti noodles for a healthy and delicious meal
Makes approximately 5 - 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SHIPESTA.
Nutritional Info Amount Per Serving
- Calories: 187.0
- Total Fat: 8.0 g
- Cholesterol: 29.4 mg
- Sodium: 413.7 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 3.2 g
- Protein: 12.3 g
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