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Prep 15min
Total6hr15min
Servings16
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Ingredients
1
tablespoon olive oil
1
package (8 oz) sliced fresh mushrooms (3 cups)
2
large onions, chopped (2 cups)
3
cloves garlic, finely chopped
2
cans (15 oz each) Muir Glen™ organic tomato sauce
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
2
tablespoons sugar
1
tablespoon dried basil leaves
1
teaspoon dried oregano leaves
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
teaspoon crushed red pepper flakes
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Steps
1
Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
2
Spoon vegetables into cooker. Stir in remaining ingredients.
3
Cover; cook on Low heat setting 6 to 8 hours.
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Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months. To thaw frozen spaghetti sauce, place container in refrigerator for about 8 hours.
Use 3 to 3 1/2 cups of this homemade sauce for recipes that call for a 24- to 27-ounce jar of tomato pasta sauce.
Spaghetti Sauce with Meat: Stir 1 pound cooked lean ground beef into 3 cups of Slow Cooker Spaghetti Sauce.
Spaghetti Sauce with Meatballs: Add cooked meatballs from Easy Meatballs recipe to spaghetti sauce during the last 15 minutes of cooking time to heat thoroughly.
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