Healthy Spaghetti Sauce

patriciasimmons12

Does anyone have a good spaghetti sauce that isn't high is sugar or carbs. I have been using a jar sauce and adding celery, bell pepper, onion, carrots, and garlic to the meat but would really like a better homemade sauce.

TeaBea

Here are some ideas.......I typically use a jar of Classico (not watching carbs).

http://www.skinnytaste.com/quick-marinara-sauce/

http://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

http://www.food.com/recipe/cooking-light-spaghetti-and-meat-sauce-174680

AliceAxe

I make a great sause by adding in all kinds of ground vegtables (done in a electric chopper/food processor) oinion, garlic , peppers, eggplant , zuccinni, yellow squash, mushrooms, a touch of olives and spinach. I saute the ground vegtables in a little olive oil before adding them, makes the sause so thick , rich and tasty but very healthy too. i add lots of itallian herbs like basil and oregano, parsely cilantro. never tried celery and carrots I prefer sticking to itallian style vegtables. they might be nice for an alfredo though, I thinking of trying that next over chicken. and noodles. I often add ground fresh celery and carrots with mayo and tuna.

WRLemmon

One package of Hunt's Tomato Sauce No Salt Added Carton
One can of Tomato Paste
Two diced tomatoes
One red bell pepper
One green Bell Pepper
¼ cup sliced black olives
One half cup chopped red onion
One chopped eggplant
One chopped yellow squash
¼ cup red wine
One chopped zucchini
½ cup sliced Orca
One cup sliced Portobello mushrooms
One tablespoon minced garlic
One table spoon Cilantro
One table spoon Oregano
One teaspoon Parsley
One half teaspoon Sage
One half teaspoon Rosemary
One table spoon extra virgin olive oil

Put the olive oil in pot and add minced garlic heat until garlic starts to turn light brown, all of the vegetables one the red wine, cover and heat over high heat until the vegetable start to get soft.
Then all the Tomato Sauce, paste and the diced tomatoes, along with your spices,

Bring mixture back to a boil, then reduce heat to low and simmer for 35-45 minutes.

You can also all meatballs, or ground turkey, shredded chicken to this at the same time you heat up the garlic. If you desire meat in the dish.

BelindaMilan

I use this one but omit the Splenda

http://www.genaw.com/lowcarb/marinara_sauce.html

Francl27

I just don't care and use jarred. It's $1 a jar vs $6+ for homemade. Jar wins every single time, lol.

HellyFaye

http://www.thugkitchen.com/spaghetti Their HOUSE MARINARA is my go to in times of pasta.

Lenco007

I am diabetic and watch carbs closely. Found Prego Light Smart Traditional Italian sauce that fits into my diet. 1/2 cup has 45 calories and 11 carbs. I use it when I am in a rush. Add veggies to make it chunky and more filling.

bwogilvie

If you have a food processor, or a lot of patience, mince celery, carrot, onion, and garlic; sauté them in olive oil until they are tender, then add a can of petite diced tomatoes with their juice. Simmer, stirring occasionally, until the sauce seems thick enough. You can add herbs; I like it as is with a bit of salt and pepper. The natural sugars in the carrots provide enough sweetness for me.

It's not a traditional tomato-based sauce, but here's another, dirt simple: thinly slice 2-3 onions. Put them in a sauté pan with butter and a pinch of salt, cover, and cook on low heat until they are soft (nearly falling apart is best, about an hour of cooking). Check from time to time to make sure they aren't burning; if they are starting to brown, add some water. Then turn the heat up to medium high, remove the lid, and cook, stirring frequently, until you have a rich golden sauce. Add more salt if necessary and toss with pasta. You can put some grated cheese on if you want the flavor and protein.

MommyL2015

If I don't have a jar and i'm not into making an all-day sauce deal, I just use a can of tomato sauce, a can of tomato paste, a can of diced italian tomatoes and some italian herbs and spices. I usually use ground beef with it and it comes out pretty tasty. Simple but a jar of sauce is cheaper and even easier.

quiltlovinlisa

roasting a variety of veggies with the addition of marsala cooking wine makes a phenomenal sauce. I however do not us a recipe. I typically use diced eggplant, zucchini, onions, mushrooms and whatever is in my fridge that needs to be used up.

melissa6771

I use Emerils best basic red sauce recipe. It's simple and pretty easy to make. Here is the link, and the pic is the nutritional info for the whole recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html

patriciasimmons12

Thank you all for answering. I don't do sauce often but I do like meatballs and spaghetti sauce every now and then.

Queenmunchy

TeaBea wrote: »

Here are some ideas.......I typically use a jar of Classico (not watching carbs).

http://www.skinnytaste.com/quick-marinara-sauce/

This is my go-to sauce. I double it and freeze it in jars so I always have some on hand.

rosecropper

Aldi has a great sauce for when you can't make your own.

rosecropper

TeaBea

rosecropper wrote: »

Aldi has a great sauce for when you can't make your own.

Nice!

I like the simple ingredient list.

NaturalNancy

Trader Joes marinara sauce no salt added in the glass jar.
(I add my own salt and garlic powder, fat free sour cream if u want it more creamy and whatever meat or veggies you want)

OldHobo

melissa6771 wrote: »

I use Emerils best basic red sauce recipe. It's simple and pretty easy to make. Here is the link, and the pic is the nutritional info for the whole recipe.

http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html

I keep Batali's basic tomato sauce on hand all the time. Very simple, few ingredients, sweetened with finely grated carrot. It's good by itself and can be easily infinitely adapted.

mickeygirliegirl

rosecropper wrote: »

Aldi has a great sauce for when you can't make your own.

I second the Aldi choice - Aldi in general has some pretty great foods, especially since they are carrying more and more organic and are eliminating a lot with artificial ingredients.

LazyButHealthy

Francl27 wrote: »

I just don't care and use jarred. It's $1 a jar vs $6+ for homemade. Jar wins every single time, lol.

Really? If I make homemade, it's 4-6 adult portions. Which I just freeze in individual portions.
A jar is usually 2 adult portions.

So the prices even out, not to mention home-made is significantly healthier and tastier!

LazyButHealthy

patriciasimmons12 wrote: »

Does anyone have a good spaghetti sauce that isn't high is sugar or carbs. I have been using a jar sauce and adding celery, bell pepper, onion, carrots, and garlic to the meat but would really like a better homemade sauce.

I've been making my own tomato sauce for years, but I've had to refine it recently to reduce the paste and the cheese! Not to mention cutting out the wine (one for the pot, one for me...)

Fry off onions and garlic
Salt and pepper
Carton of passta, 500gm
Drained tin of chopped tomatoes
1 tablespoon of red pesto (adds gorgeous richness... i used to add half a jar!)
100gm of tomato paste
Dried oregano and basil (usually basil leaves too)

Bring to a high heat, then a soft simmer for 1 hour.


If you want more of a neapolitan chunky sauce rather than a ragu then I also add:
chopped bell peppers
chopped spinach