| 2 | tablespoons olive or vegetable oil |
| 1 | large onion, chopped (1 cup) |
| 2 | medium carrots, chopped (1 cup) |
| 2 | cups sliced fresh mushrooms (6 ounces) |
| 1 | medium green bell pepper, chopped (1 cup) |
| 1 | can (28 oz) Progresso® diced tomatoes with Italian herbs, undrained |
| 1 | can (15 ounces) tomato sauce |
| 1 | can (6 ounces) Italian-style tomato paste |
| 2 | teaspoons sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon fennel seed, crushed, if desired |
| 12 | ounces uncooked spaghetti |
| Grated Parmesan cheese, if desired |
Serve with...
Bread Salad
Total Time:
1 hour 15 min
| 1. | Heat oil in 10-inch skillet over medium-high heat. Cook onion and carrots in oil 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper. |
| 2. | Spoon vegetables into 4- to 5-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese. |
| 3. | 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. |
| 4. | Cook and drain spaghetti as directed on package. Serve sauce over spaghetti, sprinkle with Parmesan cheese.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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| Stir about 2 tablespoons chopped fresh parsley into the sauce during the last 5 minutes of cooking. |
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| Use this versatile spaghetti sauce on homemade pizza or in lasagna. |
Nutrition Information:
145 ( 45 ); 5 g ( 1 g); 0mg; 1100 mg; 25 g ( 5 g); 5 g 54 %; 52 %; 8 %; 14 % 5 ; 1/2