Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

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