Crock Pot Veggie Spaghetti Sauce

[Guest guest]

Crock Pot Veggie Spaghetti Sauce

 

2 TB olive or vegetable oil

1 cup onion, chopped

1 cup carrots, peeled and chopped

2 cups (one 8 oz. pkg.) sliced fresh mushrooms

1 cup green bell pepper, chopped

2 cans (14-1/2 oz. ea.) diced tomatoes with basil, garlic and oregano,

undrained

2 cans (8 oz. ea.) tomato sauce

1 can (6 oz.) Italian style tomato paste

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. fennel seed, crushed, if desired

12 oz. uncooked spaghetti

Grated Parmesan cheese, if desired

 

Heat oil in 10 inch skillet over medium high heat. Sauté onion and carrots in

oil 3 to 4 minutes,

stirring occasionally, until crisp tender. Stir in mushrooms and bell pepper.

 

 

Spoon vegetables into 4 to 5 quart crock pot/slow cooker. Stir in remaining

ingredients except

spaghetti and cheese.

 

Cover and cook on LOW heat setting 7 hours. Uncover and stir well. Cook

uncovered on HIGH heat

setting about 1 hour or until sauce is desired consistency.

 

Cook and drain spaghetti as directed on package. Serve sauce over spaghetti,

sprinkle with

Parmesan cheese.

 

Makes 6 servings.

 

 

 

 

 

 

 

[Guest guest]

Yum! Cooking spaghetti sauce in the crock pot

always makes it taste best, IMO.

Thanks for sharing this recipe Joanie.

 

~ PT ~

 

Confidence on the outside begins by

living with integrity on the inside.

~ Brian Tracy

~~~~*~~~*~~~>

, grow514 wrote:

 

> Crock Pot Veggie Spaghetti Sauce