Ingredients
2
tablespoons olive or vegetable oil
1
large onion, chopped (1 cup)
2
medium carrots, chopped (1 cup)
2
cups sliced fresh mushrooms (6 oz)
1
medium green bell pepper, chopped (1 cup)
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2
cans (8 oz each) Muir Glen™ organic tomato sauce
1
can (6 oz) Italian-style tomato paste
2
teaspoons sugar
1/2
teaspoon salt
1/2
teaspoon fennel seed, crushed, if desired
12
oz uncooked spaghetti
Grated Parmesan cheese, if desired
Preparation
In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
Cover; cook on Low heat setting 7 hours.
Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
