Shelly's Recipe

VEGETABLE SPAGHETTI SAUCE - Crock pot

Category: Sauces - Miscellaneous

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

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