Vegetable Spaghetti Sauce
Contributed by Diane S.
Source: Betty Crocker's Soup and Crock-Pot Meals, January 1999

2 tbs. olive or vegetable oil
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
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.

Makes 6 servings.