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Prep 20min
Total10hr20min
Servings12
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Ingredients
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
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Steps
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.
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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.
Use this versatile spaghetti sauce on homemade pizza or in lasagna.
Stir about 2 tablespoons of chopped fresh parsley into the sauce during the last 5 minutes of cooking.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Total Fat
4g
Saturated Fat
1g
Cholesterol
0mg
Sodium
1100mg
Total Carbohydrate
69g
Dietary Fiber
7g
Protein
12g
% Daily Value*:
Iron
26%
26%
Exchanges:
4 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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