Low Sodium Bolognese Sauce (Paleo, Dairy Free, GF, Vegan Option)

This low sodium bolognese  is packed with flavor without the salt!  With aromatic garlic, fresh basil, white wine, and creamy olive oil, you won’t miss the salt in this pasta sauce.
We absolutely LOVE bolognese on this homestead!  Theres nothing more comforting than a big bowl of warm pasta on a cool spring evening.  Its always been one of my favorite sauces, and this version is super flavorful without a lot of sodium or dairy.

 This Low Sodium Bolognese Is:

  • Rich
  • Creamy
  • Bright
  • Garlicky
  • Paleo
  • Dairy-Free
  • Gluten Free
  • Easy to batch cook and freeze for later!
  • Vegan option!

I’m always trying to find ways to cook with less sodium (seriously, its in everything!) so cooking with delicious aromatics like garlic, onions, basil, and white wine give this sauce so much flavor without any salt.

Canned tomatoes typically have a lot of sodium in them.  My advice for buying canned tomatoes (or really anything in a can!) is: READ THE LABEL!  Even if you don’t think canned tomatoes can be too salty, usually sodium is used as a preservative.  So make sure you are buying a no salt added variety.  This is why I try to buy frozen veggies whenever I an able to instead of canned.

What’s In this Bolognese?

  • Ground turkey (or protein of choice!), use a vegan ground or TVP
  • Garlic
  • Onions
  • Olive Oil
  • White Wine
  • Canned Tomatoes (low sodium!)
  • Cream, half & half, or cashew cream
  • Fresh Basil

This recipe got a major 10/10 from both my husband and I!  It was absolutely delicious with a thick rigatoni pasta.  We made this for the first time during our quarantine (shout out to Costco for selling 100 ounce cans of tomatoes).  It makes a huge batch of sauce, so you can enjoy it for many meals.  Its great to batch cook, meal prep, and make ahead.

This bolognese also freezes well – so if you have a lot leftover, you can freeze in a gallon bag or in mason jars for later.

How Should I Crush Tomatoes?

CRUSH. TOMATOES. BY. HAND!  I only buy whole tomatoes, so when I need to crush them I roll up my sleeves, get my hands in the can, and start crushing!  This way you can control the size and the texture of the crushed tomatoes.

This method is fun but a little messy.  Submerge your hand in the tomato sauce can, and keep the tomatoes submerged while crushing.  That way the seeds and juice won’t splatter over you or your counters.

How do I Make this Low Sodium Bolognese?

  • In a Dutch oven or large soup pot, begin by browning the turkey or meatless ground beef on low heat.  Cook for 10 to 15 minutes until turkey is cooked all the way through.  Remove from heat and transfer cooked turkey to a bowl
  • In the same Dutch oven, heat the olive oil over low heat.  Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
  • Add the wine and simmer for 10 minutes until the wine begins to reduce.
  • Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won’t splatter everywhere while you crush.
  • Add tomatoes to and the ground turkey back to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
  • Top off the sauce with the light cream and fresh basil, and stir.
  • Add salt and pepper to taste.

What Should I Serve with This Low Sodium Pasta Sauce?

 

As always, if you make this low sodium bolognese be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Low Sodium Bolognese Sauce (Paleo, Dairy Free, Vegan Option)

This low sodium bolognese  is packed with flavor without the salt!  With aromatic garlic, fresh basil, white wine, and creamy olive oil, you won't miss the salt in this pasta sauce.
0 from 0 votes
Prep Time 15 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs
Course Dinner
Cuisine Italian
Servings 12

Ingredients
  

  • 1.5 lbs lean ground turkey
  • 2 tablespoons olive oil
  • 10 cloves garlic minced
  • 2 yellow onions diced
  • 2 cups white wine
  • 100 can whole tomatoes crushed by hand
  • 1 cashew cream 1/2 cup cashews soaked in 1/2 cup warm water, blended
  • 1 cup fresh basil chopped

Instructions
 

  • In a Dutch oven or large soup pot, begin by browning the turkey on low heat.  Cook for 10 to 15 minutes until turkey is cooked all the way through.  Remove from heat and transfer cooked turkey to a bowl
  • In the same Dutch oven, heat the olive oil over low heat.  Add the garlic and onion, and saute on low from 7 or 8 minutes until the veggies begin to soften.
  • Add the wine and simmer for 10 minutes until the wine begins to reduce.
  • Now, the fun part: crushing tomatoes by hand! Open can of tomatoes and crush each one by hand while still submerged in the juices. That way the tomatoes won't splatter everywhere while you crush.
  • Add tomatoes to and the ground turkey back to Dutch oven and reduce on low heat for 30 minutes until sauce begins to thicken.
  • Top off the sauce with the cashew cream and fresh basil, and stir.
Keyword Dairy Free Sauce, Garlic, Ground Turkey, Onion, Paleo Sauces, White Wine
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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