Slow-Cooker Marinara Sauce

Place all the ingredients for this chunky pasta sauce in your slow cooker and forget it while it cooks.



by 6  people


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Ingredients
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    1  28  ounce can 
    whole Italian-style tomatoes, cut up and undrained
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    2   large 
    carrots, coarsely chopped (2 cups)
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    3   stalks 
    celery, sliced (1 1/2 cups)
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    1   large 
    onion, chopped (1 cup)
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    1   large 
    green sweet pepper, chopped (1 cup)
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    1  6  ounce can 
    tomato paste
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    1/2  cup 
    water
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    1 1/2  teaspoons 
    bottled minced garlic
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    2   teaspoons 
    sugar
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    2   teaspoons 
    dried Italian seasoning, crushed
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    1   teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    1   
    bay leaf
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    12   ounces 
    dried pasta, cooked and drained
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    Shredded Parmesan cheese
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    Fresh herb sprigs (optional)

Directions
1.
For sauce, in a 3 1/2- or 4-quart slow cooker combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.
2.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
Remove bay leaf; discard. Toss sauce with hot pasta. Sprinkle mixture with cheese. If desired, garnish with fresh herb sprigs. Makes 6 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 308, Fat, total (g) 1, carb. (g) 64, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 12, pro. (g) 11, vit. A (IU) 10884, vit. C (mg) 48, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 121, sodium (mg) 636, Potassium (mg) 607, calcium (mg) 91, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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