Spaghetti with Meat Sauce

Who doesn’t like spaghetti?! and this hearty salt free meat sauce really makes it a meal. If you like it spicier, increase the amount of crushed red pepper. If not, eliminate it altogether. Partner with a nice Chianti and a green salad. AHHHH.. Now that’s some good gravy.

Serves 4.

SODIUM CONTENT: 120 mg per serving


1 lb. spaghetti, dry or fresh

2 T. olive oil
1 lb. extra lean ground beef
1 1/2 c. diced onion (1 medium onion – try vidalia for slight sweetness)
1 T. minced garlic (3 cloves)
2 8-oz. cans no-salt-added tomato sauce
1/3 c. red wine
1 T. balsamic vinegar
1 t. dried basil
1 t. freshly ground black pepper
1/2 t. crushed red pepper flakes
1/2 t. dried marjoram
1/2 t. dried oregano
1/2 t. dried thyme


Bring a large pot of water to boil over high heat. Once boiling, add the spaghetti and cook, stirring occasionally, until pasta has reached the al dente stage, about 9-10 minutes for dry pasta or 1-2 minutes for fresh. Drain and set aside.

Meanwhile, heat the oil in a saute pan over medium-high. Add the ground beef, onion and garlic and cook, stirring, until beef has browned and cooked through, roughly 5-7 minutes. Reduce heat to medium. Add the remaining ingredients and stir well to combine. Simmer uncovered for 10 minutes, stirring occasionally. Remove from heat and spoon over spaghetti. Serve immediately.

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4 Responses to Spaghetti with Meat Sauce

  1. PW says:

    How does your Menieres react to drinking the red wine? Im dying to try this recipe with a nice glass of red.

    • Christy says:

      Hi PW! I don’t have any problem drinking wine, though some do. As long as it wouldn’t interfere with any medication you might be taking, I’d suggest trying a little and seeing how you feel. All things in moderation (unless proven wrong) – right? Good luck!

  2. Sheri says:

    Hi Christy,
    I found your site yesterday when I was looking for no to low salt recipes. I made this today and it was quite good – I was impressed for very little salt (I used cooking wine so there was some salt). I did cut the black pepper amount in half, I used two – 15 oz cans of no salt added diced tomatoes and blended them up into sauce (because I couldn’t find no salt tomato sauce) and I added a bay leaf and simmered it all down for an hour. I don’t eat grains so I had it with spaghetti squash with some sour cream on top for a little low sodium dairy flavor. I really enjoyed it. Thank you. (I will make it again and probably add in some mushrooms.)

    • Christy says:

      Hi Sheri! So glad you enjoyed the recipe and were able to adjust it to suit your own taste & needs! Thanks so much for sharing. Wishing you all the very best, Christy

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