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Delicious Low-Sodium Spaghetti Sauce 08/21/10

This is a wonderful sauce that I make twice a month and use for several meals throughout the week. I usually make a batch on Sunday, let it simmer most of the afternoon and then let it cool for a couple hours before spooning portions into freezer bags for meals later on in the week. It’s delicious over pasta, chicken or both. Enjoy.

1 29 oz can crushed tomatoes – no sodium
2 29 oz cans tomato puree – no sodium
1 small can tomato paste – no sodium
1 cup water
1 pound lean ground meat
2-3 tbsp. olive oil
1 pound fresh mushrooms
3 medium sweet red peppers, chopped
1 medium green pepper, chopped
4-5 cloves fresh garlic
1-2 fresh onions
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tbsp. fresh parsley, minced
2 bay leaves
1/2 tsp. dried basil or 2 tbsp. fresh, minced
1/2 tsp. Italian seasoning
1/2 tsp. black pepper

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.

In a large Dutch oven, combine the rest of the ingredients accept for sugar. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 hours.

Add sugar. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts).

This recipe makes a huge pots worth of sauce, so be prepared to freeze some for later use.