Slow Cooker Spaghetti Sauce

[Guest guest]

Vegetarian Slow Cooker Spaghetti Sauce

This excellent and nutritious sauce combines beautifully with any type of

pasta. Rotini or rotelle would be good to hold the sauce as you eat.

 

2 Tbsp. olive oil

1 chopped onion

2 carrots, chopped

2 cups sliced mushrooms

1 chopped green bell pepper

2 14-oz. cans diced tomatoes with seasonings, undrained

1 15-oz. can tomato sauce

1 6-oz. can tomato paste

2 tsp. sugar

1/2 tsp. salt

12 ounces spaghetti pasta, cooked and drained

Vegan Parmesan cheese (optional)

 

 

Cook onions and carrots in oil in large nonstick skillet over medium heat.

Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper

and stir. Place vegetables into bottom of 4-5 quart crockpot and add

remaining ingredients except spaghetti pasta and cheese.

 

Cover crockpot and cook on low for 7-8 hours. Uncover, stir thoroughly, then

leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more

hour to thicken sauce.

 

Serve sauce with cooked spaghetti and Vegan Parmesan cheese. 6 servings

 

Calories: 150

Fat: 5 grams

Sodium: 1000 mg

Vitamin A: 54% DV

Vitamin C: 52% DV

Iron: 15% DV

 

 

Source: Betty Crocker's Soup and Crock Pot Meals (modified by yours truly to

make it vegan...hehe)