Vegetable Spaghetti Sauce

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tablespoons olive or vegetable oil

large onions, chopped (2 cups)

medium carrots, chopped (2 cups)

cups sliced mushrooms

medium green bell peppers, chopped (2 cups)

cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

cans (15 ounces each) tomato sauce

cans (6 ounces each) Italian-style tomato paste

tablespoon sugar

teaspoon salt

teaspoon fennel seed, crushed, if desired

ounces uncooked spaghetti

Grated Parmesan cheese, if desired

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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 Information

4 Starch; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.