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.
- 1 tablespoon olive oil
- 1⁄4 lb ground beef
- 1⁄4 large yellow onion, chopped
- 1⁄4 lb fresh mushrooms, chopped
- 1 garlic clove, minced
- 6 5⁄8 ounces canned no-salt-added diced tomatoes
- 1 tablespoon Italian herb seasoning (check label to make sure no salt)
- 1 tablespoon red wine vinegar
- 1 tablespoon parmesan cheese (optional)
- In oil, brown meat.
- Add onion through garlic and cook until soft.
- Stir in the tomatoes.
- Add the Italian seasoning and a generous sprinkling of vinegar and continue cooking to heat through.
- Serve over a single serving of fettucini or other pasta.
- Shake parmesan over top.
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!
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!