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 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.

Notes

Notes

Tips

Nutrition Information

Recipe Step Photos

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