Slow-Cooker Vegetable Spaghetti Sauce

Fennel seed adds spunk to this veggie spaghetti sauce combo.

  • 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

  • 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. <BR><BR><B>Note:</B> 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

(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.

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.