Vegetable Spaghetti Sauce

Vegetable Spaghetti Sauce

Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

Prep Time

20

Minutes

Total Time

10:20

Hrs:Mins

Makes

12

servings

2
tablespoons olive or vegetable oil
2
large onions, chopped (2 cups)
4
medium carrots, chopped (2 cups)
4
cups sliced mushrooms
2
medium green bell peppers, chopped (2 cups)
4
cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
2
cans (15 ounces each) tomato sauce
2
cans (6 ounces each) Italian-style tomato paste
1
tablespoon sugar
1
teaspoon salt
1
teaspoon fennel seed, crushed, if desired
24
ounces uncooked spaghetti
Grated Parmesan cheese, if desired
  1. Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
  2. Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
  3. Cover and cook on low heat setting 8 to 10 hours.
  4. Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
Depending on how you prefer the consistency of your sauce, you can serve immediately or remove the cover and cook for an additional hour to further thicken it.
Variation
Use this versatile spaghetti sauce on homemade pizza or in lasagna.
Special Touch
Stir about 2 tablespoons of chopped fresh parsley into the sauce during the last 5 minutes of cooking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • Total Fat 4g
      • (Saturated Fat 1g,),
    • Cholesterol 0mg;
    • Sodium 1100mg;
    • Total Carbohydrate 69g
      • (Dietary Fiber 7g,
    • Protein 12g;
    Percent Daily Value*:
      Exchanges:
      • 4 Starch;
      • 1 Vegetable;
      *Percent Daily Values are based on a 2,000 calorie diet.