Vegetable Spaghetti Sauce

Kick your meatless sauce up a notch with this slow-cooked spaghetti sauce made with vegetables.

  • prep time 20 min
  • total time 10 hr 20 min
  • ingredients 13
  • servings 12

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    ,
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    1100mg
    1100%;
    Total Carbohydrate
    69g
    69%
    (Dietary Fiber
    7g
    7%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Iron
    26%;
    Exchanges:
    4 Starch; 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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