Slow Cooker Spaghetti Bolognese Sauce

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* Exported from MasterCook *

 

Slow Cooker Spaghetti Bolognese Sauce

 

Recipe By :Submitted by Atheana

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried soybeans

4 large tomatoes -- cut into wedges

1 large onion -- chopped

1 pound okra -- chopped

1 cup pitted green olives

1 cup pitted black olives

2 6 oz cans tomato paste

3 14.5 oz cans chopped tomatoes

3/4 cup grated parmesan cheese

1 cup red wine

1/4 cup olive oil

1 11 oz can whole kernel corn -- drained

2 tablespoons dried oregano

2 tablespoons crushed basil leaves

4 tablespoons Italian seasoning

salt to taste

1/2 teaspoon pepper

 

Cover soybeans with water and soak for several hours, or overnight.

 

In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black

olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn,

oregano, basil, Italian seasoning, salt and pepper. Mix well.

 

Cook on low for 12 to 24 hours, stirring occasionally.

 

 

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Per Serving (excluding unknown items): 325 Calories; 16g Fat (41.2% calories

from fat); 17g Protein; 32g Carbohydrate; 9g Dietary Fiber; 4mg Cholesterol;

599mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0

Fruit; 2 Fat.

 

NOTES : This is what you call a wickedly delicious, vegetarian spaghetti sauce

which tastes like a bolognese but is really soybeans. I also use this sauce with

jacket potatoes (and if I'm really feeling naughty, add a bit of shredded

mozzarella cheese on top), rice or even, 'cause it's so thick, just on its own.

For optimum flavor use dried soya, if available.

 

From AllRecipes.com

Nutr. Assoc. : 901400 0 0 0 0 0 0 0 0 0 0 26006 0 3091 0 0 0