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| Low Fat Crockpot Spaghetti Sauce Recipe |
Category: Crockpot
Rating:
N/A
Servings: 11
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Ingredients
1 tablespoon balsamic vinegar
6 cloves garlic, minced
2 cup minced onion
1/2 cup red wine or apple juice
8 oz fresh mushrooms, minced
56 oz tomatoes, canned
6 oz tomato paste
1 cup water
2 tablespoon honey or sugar
1 tablespoon dried basil
1 teaspoon ground oregano
2 bay leaves
1 fresh mushrooms, sliced
1 parmesan cheese
Cooking Directions:
Heat balsamic vinegar in large saute pan over medium-high heat. Add garlic and onions and cook 10 minutes, stirring frequently to prevent browning. Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer mixture to crockpot. Cover and cook on low 3 hours or until thickened .Remove bay leaves. Put sauce in blender and puree to desired texture. Makes about 11 cups. To serve: heat sauce and add sliced mushrooms to taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese. Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97)
Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber. Posted to Digest eat-lf.v097.n028 by Terry and Kathleen Schuller on Jan 27, 1997.
crockpot,saucesand
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