Slow Cooker Vegetable Spaghetti Sauce Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Add mushrooms, onions and garlic; cook 4 to 5 minutes, stirring occasionally, until onions are tender and translucent.
• Spoon vegetables into cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 6 to 8 hours.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
• In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
• Cover; cook on Low heat setting 7 hours.
• Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
• Cook and drain spaghetti as directed on package. 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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef, diced tomatoes, onion, tomato paste, sugar, Parmesan cheese, garlic, salt, oregano, anise seed, and bay leaf together in a slow cooker.
• Cook on Low for 6 to 8 hours.

Steps:

• 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.