VEGETARIAN CROCK POT SPAGHETTI SAUCE

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Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Spaghetti

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
2 (14 ounce) cans diced tomatoes with seasonings, undrained
15 ounces tomato sauce
6 ounces tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces spaghetti
parmesan cheese (optional)

Steps:

  • Cook onions and carrots in oil in large nonstick skillet over medium heat.
  • Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
  • Cover crock pot and cook on low for 7-8 hours.
  • Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
  • Cook, uncovered, for 1 more hour to thicken sauce.
  • At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
  • Wrap, label, and freeze the sauce up to 3 months.
  • To thaw and reheat, thaw sauce overnight in refrigerator.
  • Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
  • You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
  • Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

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