A light testing low sodium sauce that can be used for a number of dishes including Veal Parmigiana.
1 teaspoon extra virgin olive oil
750 gr. spaghetti vegetables of your choice
796 ml diced tomatoes
2 x 156 ml tomato paste
1.89 vegetable cocktail
1 kilo ground meat
2 tablespoon sugar
approx. 250 Calories per jar. low sodium
Brown meat in saucepan, set aside
In large cook pot, start cooking vegetables, tomato paste, diced tomatoes, slowly bring to boil while adding vegetable cocktail, olive oil, and ground beef & sugar. Once boiled reduce heat to simmer 2 - 3 hours and if storing place sauce into 500 ml mason jars, recipe will yield 7 - 10 jars sauce.