Vegetable Spaghetti Sauce

Try this vegetable sauce recipe from Betty Crocker.

Vegetable Spaghetti Sauce

BettyCrockerRecipe by BettyCrocker

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20 minutes

10 hours 20 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 330
  • 4g
    (Saturated Fat 1g)
  • 0mg
  • 1100mg
  • 69g
    (Dietary Fiber 7g)
  • 12g
  • Percent Daily Value*
  • 26%
  • Exchanges
  • 4
  • 1

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

Tips & Techniques

  • Success Hint

    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.

  • Variation

    Use this versatile spaghetti sauce on homemade pizza or in lasagna.

  • Special Touch

    Stir about 2 tablespoons of chopped fresh parsley into the sauce during the last 5 minutes of cooking.

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

Categories: Course, Sauces, Seasonings & Accompaniments, Sauces, Side Dishes

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