Edith's Low-Salt Spaghetti Sauce for One

Total Time
15mins
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

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!

Peetie September 04, 2006

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!

Kalina August 28, 2004

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