Low Acid Spaghetti Sauce​ Recipe

Okay, so here’s the deal — sometimes your stomach just can’t deal with regular spaghetti sauce. I get it. Been there, done that, regretted every bite. This version? It’s the cozy weeknight hero. Big on flavor, low on acid, and won’t leave you clutching your chest an hour later. Perfect if you’re craving something saucy but need it to go easy on the reflux.

This one’s for anyone who’s had to break up with tomatoes. You don’t need to miss out on the saucy goodness — this low acid spaghetti sauce is mellow, rich, and comforting. It uses yellow tomatoes (yes, they’re real), skips the fire-breathers like crushed red pepper, and still ends up tasting like a proper Italian hug. Bonus: you can make it in one pot. No chaos. No fuss. Just dinner.

Ingredients Needed:

• 1 lb ground beef – or split it half and half with plain sausage if you’re feeling wild
• 1/2 teaspoon salt – just enough to pull the flavors together
• 1 medium onion, chopped – go easy if onions hate you back
• 15 oz low-acid yellow tomato sauce – Pomi is great, or homemade if you’re fancy
• 6 oz low-acid tomato paste – same yellow magic
• 1/2 teaspoon dried basil – or more if you like it strong
• 1/2 teaspoon dried oregano – makes it feel like Nonna’s
• 1 teaspoon garlic powder – optional, depending on your tummy
• 1 cup water – or enough to get it to your preferred sauciness
• 1/4 cup chopped fresh parsley – or basil, if you’re feeling extra

How To Make Low Acid Spaghetti Sauce:

Brown the Goods

Toss the beef and salt into a stainless steel pot (non-reactive — trust me, it matters) with your chopped onion. Medium heat. Let it all get cozy and browned. Drain the fat, unless you like it rich.

Make It Saucy

Stir in that mellow yellow tomato sauce, the paste, dried herbs, and garlic powder (if your gut’s chill with it). Add water — not all at once, just enough to get the texture you like. Give it a good mix.

Simmer Down

Bring the whole thing to a gentle boil, then lower the heat and let it do its thing for 25–30 minutes. Stir here and there, mostly just to feel useful.

Finish Strong

Right before serving, throw in your fresh parsley or basil. Taste. Adjust salt. Feel smug.

Recipe Tips:

• Use stainless steel or enamel pots — anything non-reactive. Acid and metal don’t play nice.
• If the sauce’s too thin, simmer it uncovered. Easy fix.
• A pinch of baking soda mellows acidity without changing flavor — sounds weird, totally works.
• Let it sit off heat for 10 mins before serving. Deepens the flavor, promise.

How to Store & Reheat:

• Room Temp: Let it cool completely. Don’t let it hang out more than 2 hours.
• Fridge: Lasts 3–4 days in a sealed container.
• Freezer: Yup. Up to 3 months. Thaw overnight and reheat slow on the stove.

Nutrition Facts (loose guess per serving):

• Calories: ~300 kcal
• Sodium: ~500–600 mg
• Protein: ~20 g
• Fat: ~15 g
• Carbs: ~18 g
• Fibre: ~3 g
• Sugar: ~10 g (mostly natural from tomatoes)

FAQs:

Is yellow tomato sauce good for reflux?
Totally. It’s naturally lower in acid, so it won’t leave you reaching for antacids.

Can I use fresh tomatoes instead of sauce?
Yep. Just blanch, peel, and blend some yellow ones. Worth it if you’ve got time.

Can I skip the meat?
Absolutely. Go all veggie and bulk it up with mushrooms or zucchini if you fancy.

Do I really need baking soda?
Not a must, but it’s a neat trick. A tiny pinch smooths out tangy edges without making it weird.