Vegetarian Crock Pot Spaghetti Sauce

Total Time
9hrs 15mins
Prep 15 mins
Cook 9 hrs

From Linda Larsen, Your Guide to Busy Cooks at about.com

Ingredients Nutrition

Directions

  1. Cook onions and carrots in oil in large nonstick skillet over medium heat.
  2. 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.
  3. Cover crock pot and cook on low for 7-8 hours.
  4. Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
  5. Cook, uncovered, for 1 more hour to thicken sauce.
  6. At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
  7. Wrap, label, and freeze the sauce up to 3 months.
  8. To thaw and reheat, thaw sauce overnight in refrigerator.
  9. Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
  10. 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.
  11. Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.
Most Helpful

5 5

This sauce is great. I used diced tomatoes and then added dried basil and oregano. 1 bay leaf also. I omitted the salt and pepper. It was very easy to do. Thanks Dreamer :) Made for Holiday tag

5 5

PERFECT! This speghetti sauce is a perfect combination of saucy texture with nutritious veggies easily hidden! ;) I made exactly as is except I left out the mushrooms (DD won't touch anything with mushrooms). I've been looking for the perfect speghetti sauce and I think I've finally found it! I love how it can cook in the slow cooker and I can freeze some for later. I put everything in the crock pot at 8am, cooked it on high, and it was ready by noon. Thank You!!! Made for veg*n swap.

5 5

Thank you for sharing this recipe! I've made huge batches of it to freeze several times now. The food processor makes it a simple process. My fella thought the carrots were weird, so now I shred them instead of chop, so we get the flavor without the noticeable chunks.<br/><br/>I've been experimenting with adding Italian sausage seasonings (garlic, red pepper flakes, fennel seed, etc), which is really good, too.<br/><br/>I shared your recipe on my blog: theexperimentalgardener.blogspot.com<br/><br/>Thanks again!