Low-Sodium Spaghetti Sauce

• 1/2 pound lean ground beef (90% lean)
• 1 pound fresh mushrooms, sliced
• 3 medium sweet red peppers, chopped
• 1 medium green pepper, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (29 ounces each) tomato puree
• 2 cups water
• 1/2 cup red wine or additional water
• 2 bay leaves
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1/2 teaspoon dried rosemary, crushed
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried mint
• 1/2 cup chopped fresh parsley
• 3 tablespoons sugar

1. In a
2. , cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.
3. In a large Dutch oven, combine the next nine ingredients. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours.
4. Stir in parsley and sugar. Discard bay leaves before serving.

ground beef, mushrooms, sweet red peppers, green pepper, onion, garlic, olive oil, tomato puree, water, red wine, bay leaves, oregano, basil, rosemary, red pepper, mint, parsley, sugar

Taken from www.tasteofhome.com/recipes/low-sodium-spaghetti-sauce/ (may not work)