Low Sodium Spaghetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* 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
* 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. Yield: 10 servings (2-1/2 quarts).
Number of Servings: 10
Recipe submitted by SparkPeople user MDMAEDER.
* 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. Yield: 10 servings (2-1/2 quarts).
Number of Servings: 10
Recipe submitted by SparkPeople user MDMAEDER.
Nutritional Info Amount Per Serving
- Calories: 104.6
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 47.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.6 g
- Protein: 1.5 g
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