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Spaghetti Sauce 2

James is the source of this great spaghetti sauce. It makes a fairly large quantity, but I don't see any reason why any extra couldn't be frozen. He suggests you adjust the sugar to taste.

15 Roma Tomatoes
1/4 c Green Bell Peppers,Chopped
1 Onion,Chopped
1 lb Ground Beef
2 T Minced Garlic
2 T Extra Virgin Olive Oil
1 t Basil
1 t White Pepper
1/4 t Oregano
1/4 t Thyme
2 T Sugar

Chop/Dice 1 medium-sized white onion & 1 medium sized green pepper. Puree tomatoes. In separate skillet/wok, brown and crumble ground beef. When meat begins to brown, add onion and 1 Tbsp minced garlic. When meat is browned, remove from heat and add green pepper. Combine all remaining ingredients, except sugar, into a large pot. Cook on low for 1 half hour then begin adding sugar to taste. Cook for 1 additional hour, stirring frequently, and serve over pasta. Yields approximately 6 cups.

Yield: 12 Servings

Sodium Category: VeryLowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 12

Amount Per Serving
Calories 132
Calories from Fat 76

% Daily Values *

Total Fat 8 gr
  Saturated Fat 2 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 4 gr
Cholesterol 31 mg
Sodium 27 mg
Potassium 148 mg
Carbohydrates 4 gr
  Dietary Fiber 0.4gr
Protein 10 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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