Edith's Low Salt Spaghetti Sauce For One

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For the last few months i've been supposed to limit my salt, so i developed this recipe for spaghetti when other people are eating the higher-sodium commercial spaghetti sauces. The vinegar adds tang, which helps me not to miss the salt. I use the pomi brand of no-salt-added tomatoes, which come in cardboard cartons, but there are other similarly low-sodium brands that come in cans. It's important to limit the parmesan measurement to 1 tbs to keep the sodium count down. Measures are approximate, since i usually make it without measuring cups other than for the cheese. Sometimes i include 1/4 c green bell pepper, as well. Recipe can be multiplied; just have a salt shaker on the table so folks who want salt can add it. Be sure to use some of the liquid from the tomatoes.

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Steps

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In oil , brown meat.

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Add onion through garlic and cook until soft.

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Stir in the tomatoes.

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Add the italian seasoning and a generous sprinkling of vinegar and continue cooking to heat through.

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Serve over a single serving of fettucini or other pasta.

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Shake parmesan over top.

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Ingredients

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olive oil, ground beef, yellow onion, fresh mushrooms, garlic clove, no-salt-added diced tomatoes, italian herb seasoning, red wine vinegar, parmesan cheese