Anita's Tried & True Heart Healthy Recipes

Slow Cooker Vegetable Spaghetti Sauce

Adapted from
8 servings

1  cup  onions, chopped  15  ozs  no-salt-added tomato sauce 
1  cup  carrots, grated  6  ozs  no-salt-added tomato paste 
6  ozs  mushrooms, sliced  2  tsps  granulated sugar 
1  cup  bell peppers, chopped  1 1/2 tsps  salt 
28  ozs  canned Italian style tomatoes, undrained  12  ozs  angel hair spaghetti 
Slow Cooker Vegetable Spaghetti Sauce
Click to enlarge
In a large skillet, cook onions and carrots until tender. Add mushrooms and bell peppers. Cook until softened. Spoon into a 6-quart cooker. Add diced tomatoes, tomato sauce, tomato paste, salt, and sugar. Mix well. Cover and cook on low heat setting for five hours. Uncover and stir well. Cook uncovered on high heat setting for one hour or until sauce is desired consistency. Serve sauce over cooked spaghetti.
Nutritional Analysis per serving (8 servings total)
Calories 240   %CFF 3 %
Total Fat 0.8 g   Saturated Fat 0 mg
Protein 9 g   Cholesterol 0 g
Carbohydrates 51 g   Sodium 823 mg
Sugars 13 g   Fiber 7 g
4.1 WW Points
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