Edith's Low-Salt Spaghetti Sauce for One

Submitted by echo echo

"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."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 1

ingredients

• 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)

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.