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    Vegetable Spaghetti Sauce

    Source of Recipe


    Recipe Introduction

    Makes 6 servings.

    List of Ingredients

    2 tbls. olive or vegetable oil
    1 large onion, chopped
    2 medium carrots, chopped
    2 cups sliced mushrooms
    1 green bell pepper,
    2 (141/2-oz.) cans diced tomatoes, with basil, garlic and oregano, undrained
    1 (15-oz.) can tomato sauce
    1 (6-oz.) can Italian-style tomato paste
    2 tsps. sugar
    1/2 tsp. salt
    1/2 tsp. fennel seed, crushed, if desired
    12 ozs. uncooked spaghetti
    Grated Parmesan cheese, if desired


    1. Heat oil in 10-inch skillet over medium-high heat. Cook onion and
    carrots in oil 3-4 minutes or until crisp-tender. Stir in mushrooms and
    bell pepper.

    2. Spoon vegetables into 4-5 quart slow cooker. Stir in remaining
    ingredients except spaghetti and cheese.

    3. Cover and cook on Low heat for 7 hours. Uncover and stir well. Cook
    uncovered on High for 1 hour or until sauce is desired consistency.

    4. Cook and drain spaghetti as directed on package. Serve sauce over
    spaghetti and sprinkle with Parmesan cheese.




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