SOS Spaghetti with no Added Salt, Oil or Sugar

2 - 29 oz cans of no salt added tomato sauce
2 - 29 oz cans of no salt added diced tomatoes
1 - 6 oz can tomato paste - try to find the brand with the lowest amount of sodium
8 oz of mushrooms
1 green pepper
1 medium onion or two bunches of green onions
Optional, if adding beef cook it separately until brown throughout before adding to the sauce

I recommend adding the following seasonings before cooking but they are all optional and you choose what you prefer.  All of these seasonings are high in nutritional value and I add all of them when I'm cooking:

1 tablespoon crushed red pepper - will add a little heat
1 tablespoon Dash Salt Free table blend (or your favorite salt free blend)
1 tablespoon Turmeric - Indian flavor (excellent anti-inflammatory benefits)
1 tablespoon minced garlic
1 teaspoon ground black pepper

Heat this on the stove at medium heat stirring regularly until the sauce starts to boil "keep an eye on it" and then reduce it to low - still stirring it.  I leave it on low while I boil the noodles, when the noodle are nearly done, remove the sauce from the heat.

Depending on how fast this is consumed portions of this will need to be frozen.  For example, divide the sauce in three or four equal amounts and freeze what you don't expect will be eaten in a weeks time.

I find to have a satisfying serving I use 3 oz of whole grain noodles and 9 oz of sauce.

To take your spaghetti to the next level in nutrition add the following seasonings to the finished spaghetti sauce per serving prior to reheating the sauce which takes about 1 minute in the microwave.

1 1/2 tablespoon freshly ground flax seeds - nutty flavor, will thicken the sauce
1/2 tablespoon freshly ground fenugreek - Indian flavor
1/2 tablespoon nutritional yeast - cheesy flavor

Optional - 1 Tablespoon Parmesan Cheese, will add 50mg of salt or more depending on the brand, or just use the nutritional yeast

Make the noodles per their directions and use whole grain for an excellent source of fiber.