Spaghetti Sauce

I altered my Mom's sauce a bit for those of us who need to watch their sodium intake. This sauce is wonderful and cooking it reminds me of when I was a little girl and my Mom use to cook it on Sundays. It's still a Sunday tradition in our house today. Gotta love being Italian. 


2 lb Natural Boneless Skinless Chicken Tenders
1 Medium onion
35.5 oz Tomato Sauce Hunts No Salt Added
29 oz Tomato Sauce Hunts
24 oz Medium onion
3/4 cup Extra Virgin Oil
1/2 tsp Black Pepper
1/2 tbs garlic powder
2 tsp Franks Red Hot Sauce
1/4 cup 100% Grated Paresean Cheese Kraft
58 oz Water
9 clove garlic
1/4 cup dried parsley 


Add oil, chicken, chopped onion, chopped garlic, garlic powder, hot sauce, and black pepper to a large pot. Saute chicken until lightly browned.

Add both types of tomato sauces and paste to chicken mixture. Add water and stir well. Bring to a boil. If adding meatballs prepare mixture and drop uncooked meatballs into boiling sauce. When done adding meatballs, reduce heat and cook on low.

Add Grated Cheese. Place the dried parsley between your hands and rub your hands together over the pot of sauce. The parsley will become more fine when it falls into the sauce. Stir well.

Stir every 12 to 15 minutes or until sauce is done. When stiring the sauce make sure you put the spoon to the bottom of the pot then stir across the entire bottom without lifting the spoon. This helps to ensure the meatballs don't get broken into pieces in the sauce. Continue to stir ever 12-15 minutes until it's done.

Serve over pasta.


‚ÄčSalt Free 4 Life