Vegetarian Crock Pot Spaghetti Sauce

"From Linda Larsen, Your Guide to Busy Cooks at"
photo by MsSally photo by MsSally
photo by MsSally
photo by queenbeatrice photo by queenbeatrice
photo by Sharon123 photo by Sharon123
Ready In:
9hrs 15mins




  • 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.

Questions & Replies

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  1. 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
  2. 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.
  3. 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:<br/><br/>Thanks again!
  4. This is a great vegetarian spaghetti sauce that I will make again. I made this exactly as instructed with tasty results. Thanks for sharing your lovely recipe!!
  5. This a great sauce, and very quick and easy. I added 4 cloves of garlic, 2 bay leaves and 2 teaspoons of Italian seasoning since I did not have seasoned tomatoes. I also omitted the sugar and used just a pinch of salt. It is great to throw this in the crock pot and forget about it til dinner!


  1. I make this recipe with or without meat. When cooking without meat I use this same recipe but add Kale, zucchini and red bell pepper instead of green bell pepper..(I am NOT fond of Kale but it is so healthy for u that I tear it from the stems and coarsely chop it)..Great way to add extra vitamins without the taste!!



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