|
|
Chunky Vegetarian Spaghetti Sauce - Crock Pot |
|
Ingredients
|
* 1 can (28 oz) crushed tomatoes
* 1 can (14 1/2 oz) diced tomatoes
* 1 can (6 oz) tomato paste
* 1 eggplant, diced
* 1 onion, diced
* 1 lb fresh portabella mushrooms, quartered
* 1 package (8 oz) frozen spinach, thawed and drained
* 5 garlic cloves, diced
* 2 tablespoons sugar
* 2 tablespoons basil
* 2 tablespoons oregano
* 1 teaspoon salt
* 3 tablespoons extra virgin olive oil
* 1 teaspoon dry crushed red pepper
* hot cooked spaghetti noodles
|
|
Directions
|
1. Place all ingredients, except noodles, in crock pot. Mix well.
2. Cook, covered, on low for 5-6 hours.
3. Serve over hot noodles.
|
|
Story
|
The thing that's always made me leary about vegetarian spaghetti sauce is that it might be wimpy without the meat. This sauce has all this flavor going on, what with the portabella mushrooms, the eggplant, the spinach, all the spices including tons of garlic, as well as the chunkiness. You won't miss the meat, believe me!
| My other popular recipes: |
|
|
|
|
|
|
