Slow-Cooker Vegetable Spaghetti Sauce

Fennel seed adds spunk to this veggie spaghetti sauce combo. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 28, 2017

Ingredients

tablespoons olive or vegetable oil

large onion, chopped (1 cup)

medium carrots, chopped (1 cup)

cups sliced fresh mushrooms (6 oz)

medium green bell pepper, chopped (1 cup)

cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained

cans (8 oz each) Muir Glen™ organic tomato sauce

can (6 oz) Italian-style tomato paste

teaspoons sugar

1/2

teaspoon salt

1/2

teaspoon fennel seed, crushed, if desired

oz uncooked spaghetti

Grated Parmesan cheese, if desired

Hide Images

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.

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.