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Vegetable Spaghetti Sauce

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, P
    MineralsSelenium, Zinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tablespoons olive or vegetable oil

    2. 2 large onions, chopped (2 cups)

    3. 4 medium carrots, chopped (2 cups)

    4. 4 cups sliced mushrooms

    5. 2 medium green bell peppers, chopped (2 cups)

    6. 4 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

    7. 2 cans (15 ounces each) tomato sauce

    8. 2 cans (6 ounces each) Italian-style tomato paste

    9. 1 tablespoon sugar

    10. 1 teaspoon salt

    11. 1 teaspoon fennel seed, crushed, if desired

    12. 24 ounces uncooked spaghetti

    13. Grated Parmesan cheese, if desired

    Instructions Jump to Ingredients ↑

    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.

    5. 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.

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

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

    8. High Altitude (3500-6500 ft)

    9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    10. Calories 330

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