Slow-Cooker Vegetable Spaghetti Sauce

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.

In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.

Cover; cook on Low heat setting 7 hours.

Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.

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.