Low Sodium Classic Italian Ragu

Savor the rich, comforting flavors of a traditional Italian favorite with this Low Sodium Classic Italian Ragu. Bursting with layers of flavor from finely sautéed vegetables, lean ground beef and pork, and a robust blend of herbs, this wholesome recipe delivers all the depth of a classic ragu while keeping the sodium levels in check. A splash of red wine and unsalted beef broth enhance the sauce, which simmers to perfection over two hours, creating a thick and velvety texture. Perfectly paired with low-sodium pasta and a sprinkle of fresh parsley, this heart-healthy take on a beloved Italian staple is ideal for weeknight dinners or family gatherings. Enjoy the satisfying taste of homemade comfort food without sacrificing your dietary needs!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 2 medium celery stalks, finely chopped
• 3 garlic cloves, minced
• 0.5 pound lean ground beef
• 0.5 pound lean ground pork
• 2 tablespoons tomato paste
• 28 ounces low sodium crushed tomatoes
• 1 cup red wine
• 1 cup unsalted beef broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes until the vegetables are soft.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the ground beef and pork to the pot, breaking it apart with a wooden spoon. Cook until browned, about 8-10 minutes.

Step 5

Once the meat is browned, stir in the tomato paste and cook for another 2 minutes to caramelize it slightly.

Step 6

Pour in the red wine and let it simmer for 5 minutes, allowing the alcohol to evaporate and the flavor to concentrate.

Step 7

Add the crushed tomatoes, unsalted beef broth, bay leaf, oregano, basil, and black pepper.

Step 8

Stir everything together, bring the mixture to a gentle simmer, and lower the heat to maintain a slow, steady simmer.

Step 9

Cover partially and let the ragu cook for at least 1.5 to 2 hours, stirring occasionally, until the sauce has thickened.

Step 10

Adjust the seasoning as needed, keeping it low sodium friendly by using herbs and black pepper.

Step 11

Remove the bay leaf and discard it before serving.

Step 12

Serve the ragu over your choice of low sodium pasta, garnished with fresh parsley.

Nutrition Facts

Serving size	(2187.4g)

Amount per serving	% Daily Value*
Calories	1745.1

Total Fat 87.5g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 322.0mg	0%
Sodium 646.1mg	0%
Total Carbohydrate 94.0g	0%
Dietary Fiber 24.3g	0%
Total Sugars 46.1g
Protein 116.3g	0%

Vitamin D 0IU	0%
Calcium 488.4mg	0%
Iron 19.3mg	0%
Potassium 4795.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 28.6%

Carbs: 23.1%