Low Sodium Fettuccine Bolognese

Indulge in the hearty comfort of this Low Sodium Fettuccine Bolognese, a flavor-packed twist on the Italian classic that’s perfect for those watching their salt intake. This dish features tender fettuccine pasta tossed in a rich, slow-simmered sauce made with lean ground beef or turkey, aromatic garlic, onion, and a medley of finely diced vegetables. The no salt-added crushed tomatoes, tomato paste, and low-sodium broth allow the natural flavors to shine, complemented by a splash of red wine and fragrant herbs like oregano and basil. With only 15 minutes of prep time and a stress-free simmer, this recipe is as easy as it is satisfying. Serve it with a sprinkle of fresh parsley or optional grated Parmesan for a wholesome, guilt-free Italian feast that’s packed with bold taste but low in sodium.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 12 ounces Fettuccine pasta
• 2 tablespoons Olive oil
• 1 pound Lean ground beef or turkey
• 1 large Onion, chopped
• 3 Garlic cloves, minced
• 1 medium Carrot, finely diced
• 1 medium Celery stalk, finely diced
• 28 ounces Crushed tomatoes, no salt added
• 2 tablespoons Tomato paste, no salt added
• 0.5 cup Red wine
• 0.5 cup Low sodium chicken or beef broth
• 1 Bay leaf
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 0.25 cup Parsley, chopped
• 0.25 cup Grated Parmesan cheese, optional

Directions

Step 1

Bring a large pot of water to boil. Cook fettuccine according to package instructions. Drain and set aside.

Step 2

In a large skillet over medium heat, heat olive oil. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are soft, about 5 minutes.

Step 3

Add the ground beef or turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 8 minutes.

Step 4

Stir in the crushed tomatoes, tomato paste, red wine, and broth. Add the bay leaf, oregano, basil, and black pepper.

Step 5

Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally to prevent sticking. Add more broth if the sauce becomes too thick.

Step 6

Remove the bay leaf. Stir in the chopped parsley and adjust seasoning if necessary, avoiding additional salt.

Step 7

Toss the cooked fettuccine with the sauce until well coated.

Step 8

Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(2417.6g)

Amount per serving	% Daily Value*
Calories	3339.6

Total Fat 130.8g	0%
Saturated Fat 47.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 374.8mg	0%
Sodium 1632.1mg	0%
Total Carbohydrate 340.8g	0%
Dietary Fiber 37.1g	0%
Total Sugars 60.0g
Protein 201.0g	0%

Vitamin D 31.8IU	0%
Calcium 1207.8mg	0%
Iron 22.3mg	0%
Potassium 5360.8mg	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: 35.2%

Protein: 24.0%

Carbs: 40.8%