Julie Clark
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Healthy Homemade Spaghetti Sauce Recipe
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Healthy Homemade Spaghetti Sauce recipe has no added sugar. It’s meaty, thick, full of Italian flavor and great served over traditional pasta or spaghetti squash for a low-carb meal.
As a family, we like to kickstart healthy eating by trying to stay away from sugar. We don’t like how we always crave sweets. So many savory foods are loaded with sugar as well, and honestly, if I’m having sugar, I want it in a cookie.
We created this healthy spaghetti sauce that is now a staple in our home. We love our Italian food here, and I had to find a way to still be able to get that good Italian taste without all the sugar.
Make your own delicious homemade pasta sauce with our easy recipe. Our homemade sauce is the perfect complement to any pasta dish, especially our spaghetti pie! Try it today and taste the difference!
About this Healthy Homemade Pasta Sauce:
- Flavor: This sauce has a familiar pasta sauce flavor. It will be a lot more tomato forward since there is no added sugar. It also has a little kick of spice thanks to the red pepper flakes.
- Texture: This is not a smooth sauce. You have the petite diced tomatoes and ground beef that add a lot of texture. For a smoother sauce, use an immersion blender to blend the tomatoes before adding them to the sauce.
- Method: I make this on the stovetop, but once you get it all together, you can let it simmer in your slow cooker as well.
Low Carb & Low Sugar
This spaghetti sauce has no added sugar, but is full of flavor. Find a tomato puree that has an ingredient list of one thing…tomatoes. Yes, tomatoes have some naturally occurring sugars, but as long as there is not sugar listed in the ingredients, you’re golden and will end up with a deliciously low carb spaghetti sauce.
Serve this healthy pasta sauce over spaghetti squash for a low-carb, low-sugar meal.
Is it worth making your own pasta sauce?
It really depends on your eating goals and what you like to do. I do love making pasta sauce because it’s easy, I can control the ingredients and even the flavor of the sauce. It can be economical as well, especially if you are making a vegetarian pasta sauce.
But there are times I buy a jar of spaghetti sauce, too. And that’s ok.
Canned Tomatoes vs Fresh Tomatoes
I use canned tomatoes so I can make this year round and have consistent results. Can you use fresh tomatoes? Yes. Here’s a couple of tips:
- For the purée , I recommend puréeing fresh tomatoes, then letting it simmer down and reduce to remove some of the water content. This will mimic more of a tomato purée rather than a thin tomato juice.
- For the diced tomatoes, use a meaty tomato such as Roma or San Marzano tomatoes. They are great for sauce making because aren’t as juicy.
Do i have to remove the tomato skins?
I would, but it is really a matter of preference. I don’t like tomato skins in my sauce, so I take the time to remove skins if I’m using fresh tomatoes.
Can I use fresh herbs?
Yes, you can use fresh basil, thyme and oregano for a fresh flavor in this healthy spaghetti sauce. I would add 2-3 tablespoons of basil and oregano, and one tablespoon of fresh thyme. Taste, then add more if needed.
Can you freeze pasta sauce?
You’ll love this healthy homemade spaghetti sauce recipe because it makes a big batch. And yes, you can freeze the leftovers to pull out at another time. When you are trying to healthy and homemade food, anything that saves time is so helpful!
To freeze this meat sauce, allow it to cool completely, then place it in an airtight container. Freeze for up to 6 weeks. Thaw in the fridge overnight.
Make it a meal.
Wondering what to serve with your healthy spaghetti sauce? Serve over pasta (I prefer whole wheat or Banza pasta) or spaghetti squash. Then add a side or two:
Recipe Variations
- Use Italian sausage instead of ground beef. The choice is yours as to whether you use mild, hot or sweet Italian sausage.
- Looking for an alternative to petite diced tomatoes? Try crushed tomatoes.
- Leave out the ground beef if you like to use this pasta sauce over recipes with chicken, such as chicken parmesan.
- Use this sauce for homemade lasagna or even for homemade pizza. It’s delicious!
- For even more flavor, add 2-3 tablespoons of basil pesto to the sauce.
- Add finely diced carrots, yellow onions, green bell peppers or even zucchini to this homemade pasta sauce.
How long does this last in the fridge?
Serve the sauce within 4 days of making it. Or you can freeze any leftovers.
Healthy Homemade Spaghetti Sauce
Healthy Homemade Spaghetti Sauce recipe has no added sugar! It’s meaty, thick, full of Italian flavor and great served over traditional pasta or spaghetti squash for a low-carb meal.
Servings 20 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients
- 1 1/2 pounds ground beef
- 3 teaspoons minced garlic
- 2 cans tomato puree 29 ounces each
- 2 cans diced tomatoes, with juice 14.5 ounces each
- 2 teaspoons salt
- 2 teaspoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme leaves
- 1 teaspoon crushed red pepper flakes
Instructions
- In a large saucepan or pot on the stove, brown the ground beef over medium heat along with the garlic. Drain off any fat.1 ½ pounds ground beef, 3 teaspoons minced garlic
- Add in the rest of the ingredients and bring to a low boil. Stir often. 2 cans tomato puree, 2 cans diced tomatoes, with juice, 2 teaspoons salt, 2 teaspoons lemon juice, 2 tablespoons olive oil, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon dried thyme leaves, 1 teaspoon crushed red pepper flakes
- Once the sauce is heated through and at a low boil, reduce the burner temperature to low and simmer uncovered for 45 minutes. This will allow some of the moisture to evaporate out, making your sauce thicker.
- Serve immediately over pasta and sprinkle with parmesan cheese and fresh parsley. Or allow the sauce to cool, then package it in freezer-safe containers for easy storage.
Video
Notes
- How do I thicken spaghetti sauce? You could add a tablespoon or two of tomato paste. Or you can simply cook longer over very low heat to allow the sauce to reduce and thicken.
Nutrition
Calories: 112kcal | Carbohydrates: 9g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 284mg | Potassium: 554mg | Fiber: 2g | Sugar: 5g | Vitamin A: 505IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 3mg
I do not understand what the big deal is over the sauce. What you have shown is exactly how I’ve been making it for close to 60 years and I’ve never put sugar in my sauce.
I look forward to trying this! I have made home made for years. It always ends up being watery on the plate. How do i keep this from happening? Thank you.
This sauce is seriously the best. I love the flavor.
I dont know what I did wrong but my sauce turned out too rich. The recipe said 2 cans of 29 oz tomatoe puree. That is 58 oz. I used the 2 14.5 oz cans of petite diced tomatoes. When I put the cans in the pot I thought it looked alot but I thought well by the time I add everything else it would be ok. I added mushrooms, bell pepper, zucchini and onions. It was still too rich. Im surprised the recipe dont ask for water. Does anybody have any idea what went wrong when everybody else gave… Read more »
Homemade spaghetti sauce is so much cleaner tasting! Not all the additives. Very seldom I use jarred. Very seldom! Homemade comes together quickly. Allow it to cook slowly for hours! Congratulations, your sauce is wonderful! I do add a small carrot for NATURAL sweetness! Red wine too! (Not cooking wine). I really like your site.
I’ve made this twice and it’s an instant favorite! Way better than store bought!
If I use regular fresh tomatoes, how many would I need?
Made it tonight for my fam and they loved it! I added rosemary and went without the crushed red peppers for my wonderful aunt who doesn’t like any spice. I only used 1.3lbs of beef and I love how it is a large volume with less protein to cut down on calories and red meat consumption (it filled to the top of my sauce pan). I also didn’t measure anything, used very little salt, and I used whole grain penne pasta. Next time I might consider dicing my own tomato’s. Thanks for the recipe (:
If you want a real flavor boost that is really Italian, while you’re browning the beef & garlic add some finely minced carrots, some minced onion and, most important, one or two mashed anchovy filets. Nobody will recognize the fish, and you will be amazed at how they give a real depth of flavor to your otherwise ordinary sauce!