Low Sodium Rigatoni Bolognese

Indulge in the hearty flavors of Low Sodium Rigatoni Bolognese, a healthier twist on the classic Italian comfort food. This recipe offers a rich and savory sauce made with lean ground beef, tender pork, and a medley of garlic, onions, carrots, and celery for a well-rounded base. Simmered with unsalted tomato paste, no-salt-added crushed tomatoes, and a splash of red wine, this bolognese delivers bold, slow-cooked flavor without the excess sodium. Tossed with al dente rigatoni, the sauce clings perfectly to every bite, while fresh basil adds a burst of fragrant freshness. Ideal for those watching their sodium intake, this comforting dish is easy to prepare yet tastes like it was crafted in a trattoria. Serve with a sprinkle of optional Parmesan cheese to elevate the meal even further! Perfect for family dinners or meal prep, this low sodium pasta recipe doesn’t skimp on taste or satisfaction.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 12 ounces Rigatoni pasta
• 2 tablespoons Extra virgin olive oil
• 1 medium Carrot, finely chopped
• 1 Celery stalk, finely chopped
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 12 ounces Ground beef (lean)
• 6 ounces Ground pork
• 2 tablespoons Unsalted tomato paste
• 28 ounces Crushed tomatoes, no salt added
• 1 cup Low sodium beef broth
• 0.5 cup Red wine
• 1 Bay leaf
• 1 teaspoon Dried oregano
• 0 Black pepper, to taste
• 0.25 cup Fresh basil leaves, shredded
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

Step 2

In a large heavy saucepan, heat olive oil over medium heat. Add the carrot, celery, and onion. Sauté for about 5-7 minutes until the vegetables are softened.

Step 3

Add minced garlic to the pan, sauté for another minute until fragrant.

Step 4

Increase the heat to medium-high. Add the ground beef and pork, cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.

Step 5

Stir in the tomato paste, ensuring it is well incorporated with the meat.

Step 6

Pour in the crushed tomatoes, beef broth, and red wine. Stir well.

Step 7

Add the bay leaf, oregano, and black pepper. Reduce the heat to low, cover, and let simmer for about 1.5 hours, stirring occasionally.

Step 8

Remove the bay leaf from the sauce and adjust seasoning with black pepper if necessary.

Step 9

Stir in shredded basil leaves just before serving.

Step 10

Toss the rigatoni with the sauce and a splash of reserved pasta water if needed to help the sauce cling to the pasta.

Step 11

Serve hot in bowls, optionally garnished with grated Parmesan cheese.

Nutrition Facts

Serving size	(2454.2g)

Amount per serving	% Daily Value*
Calories	2831.8

Total Fat 143.9g	0%
Saturated Fat 52.4g	0%
Polyunsaturated Fat g
Cholesterol 472.9mg	0%
Sodium 1627.0mg	0%
Total Carbohydrate 187.9g	0%
Dietary Fiber 27.4g	0%
Total Sugars 46.6g
Protein 192.8g	0%

Vitamin D 0IU	0%
Calcium 1170.0mg	0%
Iron 22.8mg	0%
Potassium 4732.8mg	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: 46.0%

Protein: 27.4%

Carbs: 26.7%