MomsMenu.com Recipe Finder Vegetable Spaghetti Sauce

2 tablespoons 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 teaspoons sugar
1/2 teaspoons salt
1/2 teaspoon fennel seed, crushed, if desired
12 ounces 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.