Slow-Cooker Vegetable Spaghetti Sauce

Slow-Cooker Vegetable Spaghetti Sauce

Fennel seed adds spunk to this veggie spaghetti sauce combo.

Prep Time

20

Minutes

Total Time

8:20

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
footnote
(Total time will vary with appliance and setting.)
Special Touch
Stir about 2 tablespoons chopped fresh parsley into the sauce during the last 5 minutes of cooking.
Variation
Use this versatile spaghetti sauce on homemade pizza or in lasagna.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 145
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 1100 mg;
  • Total Carbohydrate 25 g
    • (Dietary Fiber 5 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 5 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.