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    You are in: Home / Recipes / Edith's Low-Salt Spaghetti Sauce for One Recipe
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    Edith's Low-Salt Spaghetti Sauce for One

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    echo echo's Note:

    For the last few months I've been supposed to limit my salt, so I developed this recipe for spaghetti when other people are eating the higher-sodium commercial spaghetti sauces. The vinegar adds tang, which helps me not to miss the salt. I use the Pomi brand of no-salt-added tomatoes, which come in cardboard cartons, but there are other similarly low-sodium brands that come in cans. It's important to limit the parmesan measurement to 1 Tbs to keep the sodium count down. Measures are approximate, since I usually make it without measuring cups other than for the cheese. Sometimes I include 1/4 c green bell pepper, as well. Recipe can be multiplied; just have a salt shaker on the table so folks who want salt can add it. Be sure to use some of the liquid from the tomatoes.

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    Units: US | Metric


    1. 1
      In oil, brown meat.
    2. 2
      Add onion through garlic and cook until soft.
    3. 3
      Stir in the tomatoes.
    4. 4
      Add the Italian seasoning and a generous sprinkling of vinegar and continue cooking to heat through.
    5. 5
      Serve over a single serving of fettucini or other pasta.
    6. 6
      Shake parmesan over top.

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    Ratings & Reviews:

    • on September 04, 2006


      I made this dish for my Italian In-Laws last night and everyone loved it! I made a couple of changes though, I used cut up pieces of boneless/skinless chicken breast instead of hamburger,3 cloves of garlic and 4 or 5 tennis-ball sized tomatoes instead of canned. The sauce was a bit thin so I added a little cornstarch to thicken. When it was all done I served it over organic whole wheat pasta (no salt) and topped it off with fresh oregano from the garden. It was so delicious and flavorful that no-one missed the salt at all. I may even try a no-meat version for my vegitarian friends. I hope echo echo posts more great low salt recipe's like this one!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 28, 2004


      WOW! My family loved this dish. I did make a couple substitutions, however. First of all, I decided to double the recipe, which worked great. Then I found a couple of grilled hamburgers in my fridge that had been slightly burnt and decided to use those instead of cooking up some more beef. I used a half of a white onion, no mushrooms, garlic salt instead of instant garlic, and Italian white wine vinegar instead of red wine vinegar, simply because I didn't have all of the ingredients. Right before serving, I decided to add one can (8 oz) of tomato sauce because the spaghetti sauce was looking pretty dry. As you can see, I changed the recipe quite a bit, but frankly it was delicious and I suggest these changes when you make it too!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Edith's Low-Salt Spaghetti Sauce for One

    Serving Size: 1 (490 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 444.0
    Calories from Fat 280
    Total Fat 31.1 g
    Saturated Fat 8.6 g
    Cholesterol 77.1 mg
    Sodium 101.2 mg
    Total Carbohydrate 16.7 g
    Dietary Fiber 3.6 g
    Sugars 8.9 g
    Protein 26.8 g

    The following items or measurements are not included:

    Italian herb seasoning

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