Save on Pinterest

Low-Sodium Spaghetti Sauce

Total Time

Prep: 10 min. Cook: 2 hours 10 min.


10 servings (2.50 quarts)

There are just 57 milligrams of sodium in each cup of this thick fresh-tasting spaghetti sauce created by our Test Kitchen staff. Compare that to commercially prepared spaghetti sauces, which can contain as much as 900 milligrams per cup!
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1/2 pound lean ground beef (90% lean)
  • 1 pound fresh mushrooms, sliced
  • 3 medium sweet red peppers, chopped
  • 1 medium green pepper, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (29 ounces each) tomato puree
  • 2 cups water
  • 1/2 cup red wine or additional water
  • 2 bay leaves
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried mint
  • 1/2 cup chopped fresh parsley
  • 3 tablespoons sugar


  1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.
  2. In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours.
  3. Stir in parsley and sugar. Discard bay leaves before serving.

Nutrition Facts

1 cup: 174 calories, 2g fat (1g saturated fat), 14mg cholesterol, 56mg sodium, 21g carbohydrate (9g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Recommended Video