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Slow-Cooker Vegetable Spaghetti Sauce

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  • Prep 20 min
  • Total 8 hr 20 min
  • Servings 6
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Fennel seed adds spunk to this veggie spaghetti sauce combo.
By Betty Crocker Kitchens
Updated Aug 28, 2017
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir about 2 tablespoons chopped fresh parsley into the sauce during the last 5 minutes of cooking.
  • tip 2
    Use this versatile spaghetti sauce on homemade pizza or in lasagna.

Nutrition

145 Calories, 5 g Total Fat, 5 g Protein, 25 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
145
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
1100 mg
Potassium
820 mg
Total Carbohydrate
25 g
Dietary Fiber
5 g
Protein
5 g
% Daily Value*:
Vitamin A
54%
54%
Vitamin C
52%
52%
Calcium
8%
8%
Iron
14%
14%
Exchanges:
5 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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