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Vegetable Spaghetti Sauce

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By Betty Crocker Kitchens
Updated Aug 26, 2010
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Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

Vegetable Spaghetti Sauce

  • Prep Time 20 min
  • Total 10 hr 20 min
  • Servings 12
  • Ingredients 13
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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

Instructions

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

Nutrition

330 Calories
4g Total Fat
12g Protein
69g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
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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