Edith’s Low-Salt Spaghetti Sauce for One

Introduction

In recent months, many individuals, including myself, have found it necessary to limit salt intake for health reasons. As a result, I devised this delightful low-salt spaghetti sauce recipe to ensure that even those on a restricted diet can enjoy a hearty meal while keeping sodium levels in check. This recipe is especially ideal for those moments when everyone else is indulging in high-sodium commercial sauces that can compromise our health. The key ingredient in this sauce is vinegar, which introduces a lovely tanginess, effectively compensating for the lack of salt.

For optimal results, I prefer using Pomi brand no-salt-added diced tomatoes that come in convenient cardboard cartons; however, there are numerous other low-sodium tomato brands available in cans that work equally well. To maintain a low sodium count, it’s crucial to limit the amount of Parmesan cheese to just one tablespoon. Measurements in this recipe are approximate, as I often prepare it without the need for measuring cups—except for the cheese, of course. Occasionally, I like to enhance the flavor by incorporating a quarter cup of chopped green bell pepper, adding a splash of color and nutrition to the sauce. This recipe can easily be multiplied to serve more people, and I recommend keeping a salt shaker on the table for those who prefer to season their food to taste. Be sure to incorporate some of the liquid from the tomatoes to ensure a saucy consistency.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Category: Sauces
• Servings: 1
• Rating: 5/5 (2 reviews)
• Calories per serving: 442.4

Ingredients

Nutritional Information (per serving)

Instructions

1. Brown the Meat: In a medium-sized skillet, heat the olive oil over medium heat. Once hot, add the ground beef, breaking it up with a spatula, and brown it thoroughly until it is no longer pink. This process should take about 5 minutes.

2. Sauté the Vegetables: Add the diced yellow onion, sliced mushrooms, and minced garlic to the skillet. Sauté the mixture, stirring occasionally, until the vegetables have softened and the onions become translucent, which will take approximately 3 to 4 minutes.

3. Incorporate the Tomatoes: Stir in the no-salt-added diced tomatoes, ensuring to include some of the tomato liquid to create a luscious sauce. This is where the magic begins, as the flavors meld together beautifully.

4. Season the Sauce: Sprinkle in your preferred Italian seasoning along with a generous splash of red wine vinegar. This addition not only enhances the flavor but also contributes to the tangy profile that makes this sauce so special. Continue cooking on medium heat until everything is heated through, which should take another 2 to 3 minutes.

5. Serve the Sauce: Once the sauce is bubbling and aromatic, it is ready to serve. Pour it generously over a single serving of cooked fettuccine or any pasta of your choice, allowing the sauce to envelop the noodles.

6. Garnish and Enjoy: Finally, shake the grated Parmesan cheese over the top of the dish for a touch of creamy richness, and enjoy your delightful low-salt spaghetti sauce.

Conclusion

Edith’s Low-Salt Spaghetti Sauce for One is an incredibly simple yet flavorful solution for anyone looking to enjoy a comforting pasta dish without the excessive sodium. This recipe can easily be tailored to individual preferences, with optional ingredients such as green bell pepper or additional vegetables. I hope this sauce becomes a staple in your kitchen, bringing joy and satisfaction without compromising your health. Feel free to multiply the recipe to share with friends and family, and don’t forget that a little salt at the table can allow others to personalize their meals. Enjoy your cooking!