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    You are in: Home / Recipes / Reduced-Sodium Spaghetti Sauce Recipe
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    Reduced-Sodium Spaghetti Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 29 mins

    10 mins

    1 hrs 19 mins

    mallow_cherub's Note:

    Trying to cut back on our sodium intake has been a fun challenge.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Puree/mince tomatoes, onion and garlic. Add to pot over medium heat and add spices. Bring to a boil and then reduce heat to a simmer. Meanwhile, Chop or process squash, bell pepper and mushrooms and add to sauce.
    2. 2
      (I have picky eaters in the family so I process everything but the mushrooms, since they like those. You may want to add the squash later in the cooking if it is in slices or chunks so it doesnt get too mushy).
    3. 3
      Add baking soda, tomato paste and kosher salt. Brown the beef in seperate skillet and drain excess fat. Add to sauce. Simmer about an hour, adjusting spices as needed and add chopped fresh basil just before serving.

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    Nutritional Facts for Reduced-Sodium Spaghetti Sauce

    Serving Size: 1 (245 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 177.7
     
    Calories from Fat 81
    45%
    Total Fat 9.0 g
    13%
    Saturated Fat 3.4 g
    17%
    Cholesterol 38.5 mg
    12%
    Sodium 473.0 mg
    19%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.7 g
    27%
    Protein 13.9 g
    27%

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