This recipe makes 2 to 2.5 quarts of thick, meaty, low-sodium tomato-based sauce for pasta.
- 1 lb very lean ground beef
- 1 Tbsp olive oil
- ½ onion, diced
- ½ lb sliced mushrooms
- 1 Tbsp garlic powder, divided
- ½ tsp black pepper, divided
- 4 cans no-salt-added tomatoes
- 16 oz low sodium tomato sauce
- 1 cup water
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp basil
- ¼ tsp sage
- ¼ tsp thyme
- ¼ tsp marjoram
- Heat a large heavy sauce pan to medium high. (If you are using very lean ground beef, add the 1 Tbsp olive oil.)
- Add crumbled ground beef, ½ Tbsp garlic powder and ¼ tsp black pepper. Cook until the beef is lightly browned and not pink in the center.
- Add tomatoes, tomato sauce, water, ¼ tsp black pepper, and ½ Tbsp garlic powder with remaining spices. Simmer for 20 minutes.
Note that sodium percentages depend on which daily reference you use. The estimated 68mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 5% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 7% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
