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Old 01-18-2008, 08:51 AM   #1
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What is you fav. Low Carb Spaghetti Sauce Recipes

I am Making Spaghetti tonight. I am looking for some new Spaghetti Sauce Recipes.
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Old 01-18-2008, 01:41 PM   #2
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hellooooooooooooooo any one out there...
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Old 01-18-2008, 02:15 PM   #3
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I used to buy the sugar free Hunt's spaghetti sauce but now can't find it here. I love the Bella Vita sp. sauce and I can buy that here as well as load up when ordering from Netrition.

Sorry I never make from scratch. I do love Alfredo sauce on Dreamfield's though.

Maybe Linda Sue's site has a sauce listed?

Good luck.
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Old 01-18-2008, 04:01 PM   #4
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it is ok thanks...
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Old 01-19-2008, 07:08 AM   #5
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I had never made my own sauce until I started working for this elderly couple who would never (gasp!) eat canned sauce on its own
Well now we love their version too. It is easy, makes a large amount, and it freezes beautifully! However, I have no idea of the carb count and have yet to figure out how to use ****** to do so.

Ingredients:
1 lg can (64oz) tomato juice
1 jar (28oz) Ragu Traditional Old World Spaghetti sauce
2 lbs ground round
1 med onion, finely diced
4-5 cloves garlic minced (or more)
italian seasoning to taste (he likes a TON, but I like a LITTLE)
1/2 tspn seasoned salt
a little splenda to taste (they used sugar, I use splenda)

Brown beef with onions, sprinkle with seasonings and add garlic, when browned, drain off. I find if I use true ground round there is no need to drain off at all. Stir in Ragu, then stir in tomato juice. Towards the end of cooking time I add sweetner. Bring to a low simmer for about an hour. Add a little salt & pepper.


Now this is a thinner sauce than most of us are used to, but I was pleasantly surprised at how delicious it was. My niece eats it like soup when I make it She also loves it over a hot dog like a chili sauce almost.
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Old 01-19-2008, 09:30 AM   #6
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Just find the lowest carb tomato sauce, add slices of garlic, italian seasoning, more garlic powder and simmer for a while. I use this all the time when I make stuffed zucchini.
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Old 01-19-2008, 08:09 PM   #7
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Thanks all they sound good
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Old 01-20-2008, 12:09 PM   #8
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I use Ragu Light. It has no added sugar. I can't really make it any lower carb than that, unless you dilute the tomato sauce with something. I brown one pound of ground round, mix in one jar of Ragu Light, and pour in about 1/2 cup of parmesean cheese and simmer all together for 15 minutes or so. This is really good.
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Old 01-20-2008, 05:50 PM   #9
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Ragu light sauces-20 carbs per cup. There are lower carb better tasting choices out there. I use Hunts No Sugar Added Italian Sauce for 16 carbs per cup or the Bella Vita sauces for about the same carb count for about $3.50 a jar. The Rao's is good but too pricey at $8.69 a jar. Homemade is always good.
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Old 01-20-2008, 06:01 PM   #10
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Quote:
Originally Posted by ReneeD70 View Post
I had never made my own sauce until I started working for this elderly couple who would never (gasp!) eat canned sauce on its own
Well now we love their version too. It is easy, makes a large amount, and it freezes beautifully! However, I have no idea of the carb count and have yet to figure out how to use ****** to do so.

Ingredients:
1 lg can (64oz) tomato juice
1 jar (28oz) Ragu Traditional Old World Spaghetti sauce
2 lbs ground round
1 med onion, finely diced
4-5 cloves garlic minced (or more)
italian seasoning to taste (he likes a TON, but I like a LITTLE)
1/2 tspn seasoned salt
a little splenda to taste (they used sugar, I use splenda)

Brown beef with onions, sprinkle with seasonings and add garlic, when browned, drain off. I find if I use true ground round there is no need to drain off at all. Stir in Ragu, then stir in tomato juice. Towards the end of cooking time I add sweetner. Bring to a low simmer for about an hour. Add a little salt & pepper.


Now this is a thinner sauce than most of us are used to, but I was pleasantly surprised at how delicious it was. My niece eats it like soup when I make it She also loves it over a hot dog like a chili sauce almost.
The only problem with this is the Ragu is loaded with sugar and sodium. I get 108 carbs for the whole batch.
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Old 02-19-2008, 09:24 PM   #11
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*bump* Any tried and true recipes with all fresh ingredients?
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Old 02-20-2008, 07:38 AM   #12
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Karen Barnaby's Low Carb Gourmet cookbook has a great one.
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Old 02-20-2008, 07:08 PM   #13
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My tried and true recipe:

1 lb. ground beef
1 lb. italian sausage (I make my own, but any high quality brand will do)
1 C. chopped onions
1 C. chopped green peppers (optional but included in total)
15 oz. can of sliced mushrooms (optional but included in total)
8 cloves garlic, minced
30 oz. Hunts petite diced tomatoes - undrained
16 oz. Hunts tomato sauce
12 oz. Hunts tomato paste
2 TB dried basil (or sub. fresh to taste)
1 TB dried oregano (or sub. fresh to taste)
2 TB sugar sweetness
salt and pepper to taste

Brown meat, onions, mushrooms, green peppers and garlic in dutch oven until meat is no longer pink. Drain off any grease that has accumulated. Add remaining ingredients. Cover and cook on low about an hour. Keep heat low or the sauce will scorch.

Makes 20 1/2 cup servings
Per 1/2 cup serving as written above:
Cals: 165
Carb: 9g
Fiber: 1g
Pro: 9g
Fat: 9.4g

Tastes great and freezes well.
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Old 02-21-2008, 07:15 AM   #14
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RV cook tell me about your homemade Italian sausage. I'd like to try it. Thanks
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Old 02-21-2008, 08:38 AM   #15
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It so simple! Note that I have added comments like "optional" or "sub fresh". This is where you can adjust the seasonings to what you have on hand. Since I always have dried herbs in my pantry, it is just easier to throw everything into a bowl and add meat. If you decide to sub fresh for dry, the conversion is 1 tsp. dry = 1 TB fresh. Feel free to play with the seasoning level.

Donna's Italian Sausage

2 lb. ground pork (or you can use 1/2 ground turkey and 1/2 ground pork for lower fat)
2 TB fennel seed - ground (or leave whole)
1 tsp. black pepper
2 TB dry parsley flakes (or sub fresh)
1 tsp. sweet paprika
1 tsp. salt
1 TB dry basil (or sub fresh)
1 tsp. dry oregano (or sub fresh)
4 tsp. garlic powder (or sub fresh)
2 tsp. equivalent sugar sweetness
3/4 tsp. Accent (optional)
2 tsp. crushed red pepper (optional)

Combine all the ingredients in a large bowl. Mix very well. Cover and refrigerate at least one hour. Pan fry over medium heat until no longer pink. Divide into portions and freeze in zippy bags.
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Old 02-21-2008, 08:46 AM   #16
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Renee and Donna, thanks for the great sauce and sausage recipes! These look like keepers!
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Old 02-22-2008, 08:06 AM   #17
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Thanks Dona for the sausage, looks great
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Old 03-05-2010, 09:09 AM   #18
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jaylo carbetti

saute onion, green bell pepper, diced zuchini and garlic, salt and pepper to taste
add crushed tomatoes, italian seasoning and some splenda to taste, simmer for half an hour and voila- pasta sauce. you can immersion blend for a smoother texture.
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Old 07-16-2012, 04:31 PM   #19
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OMG!! This was so good!

.
Quote:
Originally Posted by RVcook View Post
My tried and true recipe:

I had this for supper tonight. Thanks RVCOOK!

1 lb. ground beef
1 lb. italian sausage (I make my own, but any high quality brand will do)
1 C. chopped onions
1 C. chopped green peppers (optional but included in total)
15 oz. can of sliced mushrooms (optional but included in total)
8 cloves garlic, minced
30 oz. Hunts petite diced tomatoes - undrained
16 oz. Hunts tomato sauce
12 oz. Hunts tomato paste
2 TB dried basil (or sub. fresh to taste)
1 TB dried oregano (or sub. fresh to taste)
2 TB sugar sweetness
salt and pepper to taste

Brown meat, onions, mushrooms, green peppers and garlic in dutch oven until meat is no longer pink. Drain off any grease that has accumulated. Add remaining ingredients. Cover and cook on low about an hour. Keep heat low or the sauce will scorch.

Makes 20 1/2 cup servings
Per 1/2 cup serving as written above:
Cals: 165
Carb: 9g
Fiber: 1g
Pro: 9g
Fat: 9.4g

Tastes great and freezes well.
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