Vegetable Spaghetti Sauce

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

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

Directions

  1. 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. 2 Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
  3. 3 Cover and cook on low heat setting 8 to 10 hours.
  4. 4 Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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