Slow-Cooker Vegetable Spaghetti Sauce

Ingredients

• 2 tablespoons vegetable oil 
• 1 cup onion chopped
• 1 cup carrots chopped
• 6 oz mushrooms fresh sliced
• 1 cup bell pepper green chopped
• 29 oz tomatoes diced italian with herbs, undrained organic canned
• 16 oz tomato sauce organic canned
• 6 oz canned tomatoes italian-style canned
• 2 teaspoons sugar 
• 0.5 teaspoon salt 
• 0.5 teaspoon fennel seeds crushed
• 12 oz pasta like spaghetti uncooked
• 1 serving parmesan cheese grated

Equipment

• frying pan
• slow cooker

Directions

1. In 10-inch skillet, heat oil over medium-high heat.
2. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
3. In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
4. Cover; cook on Low heat setting 7 hours.
5. Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
6. Cook and drain spaghetti as directed on package.
7. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.