I love Spaghetti, but after visiting my doctor and learning that I have high blood pressure, I have been trying my best to eliminate as much salt as possible from my diet. The convenience of tomato sauce in a bottle is one of the reasons I love last-minute spaghetti dinners so much; but, when it comes to my heart, I’ll do whatever I can to keeping myself as healthy as possible (even if it means an extra 40 minutes to cook my own sauce).
Salt and sugar-free pasta sauce (let me warn you…this was SPICY!!! I’ll leave tips for taking it down a notch)
29 oz (2 cans) salt-free diced tomatoes
6 oz salt-free tomato paste
8 oz salt free tomato sauce (After making this the first time, I suggest increasing this to at least 12 oz)
1 lb 96/4 ground beef
1 cup mushrooms–diced
1 green pepper–diced
1 small onion–chopped
4 cloves garlic–minced
1 tsp black pepper
1 tsp red pepper flakes (LEAVE THIS OUT OR USE 1/2 TSP FOR LESS SPICE)
1 Tbl dried oregano
1/2 Tbl dried thyme
1 Tbl dried parsley
1/2 Tbl dried sage
1 Tbl dried rosemary
2 Tbl dried basil
Bring diced tomatoes, tomato paste, and tomato sauce to a simmer in a saute pan. Reduce heat, add garlic, black and red pepper, oregano, thyme, parsley, sage, rosemary, and basil, and simmer. In a separate pan, cook mushroom, green pepper, and onion until soft. Add ground beef to the vegetables and cook until brown. Add tomato mixture to the meat and vegetables and simmer on very low heat for 30 minutes.
Serve 1/2 cup of sauce over 1 cup of your favorite whole wheat pasta. It may take a little longer to prepare, but it was delicious and felt good knowing that I had made something that was better for me with no added salt or sugar. And honestly, there wasn’t much clean-up and it doesn’t require a lot of work! Just waiting.