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Slow Cooker Vegetable Spaghetti Sauce

Fennel seed adds spunk to this veggie spaghetti sauce combo.

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( 13 Ratings)

13 Ratings

5 Stars 54%

4 Stars 23%

3 Stars

2 Stars

1 Stars 15%

Member Reviews ( 5 )

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Prep Time 20 min
Total Time 8 hr 20 min
Servings 6

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

(Total time will vary with appliance and setting.)

Stir about 2 tablespoons chopped fresh parsley into the sauce during the last 5 minutes of cooking.

Use this versatile spaghetti sauce on homemade pizza or in lasagna.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 145
Calories from Fat: 45 ),

% Daily Value

Total Fat: 5 g; 5 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 0mg; 0%;
Sodium: 1100 mg; 1100 %;
Total Carbohydrate: 25 g; 25 %
(Dietary Fiber 5 g 5 % ),
Protein: 5 g; 5 %

% Daily Value*:

Vitamin A: 54%;
Vitamin C: 52%;
Calcium: 8%;
Iron: 14%;

Exchanges:

5 Vegetable; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 5 Reviews View All

Posted 6/1/2009 11:47:34 AM REPORT ABUSE

Rating:

I love this sauce. I'll make a ton of it and freeze it for later. I also usually add cooked Italian sausage to it but it's quite good without meat even and I don't usually go the vegetarian route.

This reply was: Helpful Inspiring

Posted 2/22/2009 9:28:01 AM REPORT ABUSE Chef Robert said:

Rating:

If I wanted candy I would make it, but candied tomato pasta sauce is not what I look for in a savory dish. I read labels and find Progresso and many canned tomato, tomato paste contain corn syrup and sugars, plus the adding of sugar in the sauce only adds to the problem for people with sugar problems. Plus the bad news for those on low carb controlled eating. I have for years made pasta sauce of all kinds and have yet to add sugar product. When purchasing canned items I read the labels and leave on the shelve and item that list corn syrup and sugar in them. Chef Robert for better health.

This reply was: Helpful Inspiring