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Vegetable Spaghetti Sauce

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Vegetable Spaghetti Sauce
  • Prep Time 20 min
  • Total Time 10 hr 20 min
  • Servings 12
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Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

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.
Tips  

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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
Daily Value
Total Fat
4g
(
Saturated Fat
1g
)
Cholesterol
0mg
Sodium
1100mg
Total Carbohydrate
69g
(
Dietary Fiber
7g
)
Protein
12g
Daily Value*:
Iron
26%
26%
Exchanges:
4 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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