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Low Fat Crockpot Spaghetti Sauce
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11 Servings
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Low Fat Crockpot Spaghetti Sauce Ingredients
1 tb
Balsamic vinegar
1 c Water
6 Cloves
garlic
, minced
2 tb
Honey
or sugar
2 c Minced
onion
1 tb Dried
basil
1/2 c
Red wine
or apple juice
1 ts Ground
oregano
8 oz Fresh
mushroom
s, minced
2
Bay leaves
56 oz
Tomato
es, canned
Fresh
mushroom
s, sliced
6 oz
Tomato
paste
Parmesan
cheese
Instructions for Low Fat Crockpot Spaghetti Sauce
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.
Main Ingredient:
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
Balsamic Vinegar
Basil
Bay Leaves
Garlic
Honey
Mushroom
Onion
Oregano
Parmesan
Red Wine
Tomato
Sauces
Slow cook
Cheese
Parmes
Apple
Basil
Mushrooms
Onion
Garlic
Oregano
Parmesan
Balsamic Vinegar
Tomato
Wine
Red wine
Spaghetti
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