Slow Cooker Vegetable Spaghetti Sauce

 

2

tablespoons olive or vegetable oil

1

large onion, chopped (1 cup)

2

medium carrots, chopped (1 cup)

2

cups sliced fresh mushrooms (6 oz)

1

medium green bell pepper, chopped (1 cup)

2

cans (14.5 oz each) Muir Glen® organic diced tomatoes with Italian herbs, undrained

2

cans (8 oz each) Muir Glen® organic tomato sauce

1

can (6 oz) Italian-style tomato paste

2

teaspoons sugar

1/2

teaspoon salt

1/2

teaspoon fennel seed, crushed, if desired

12

oz uncooked spaghetti

Grated Parmesan cheese, if desired

• 1 In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
• 2 In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
• 3 Cover; cook on Low heat setting 7 hours.
• 4 Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
• 5 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.