Slow Cooker Veggie-Full Spaghetti

Slow Cooker Veggie-Full Spaghetti

Ingredients

• 2 medium onions, chopped
• 3 bell peppers, chopped
• 1 shallot, diced
• 1 carrot, diced
• 1 stalk of celery,sliced
• 3 cloves garlic, minced
• 2 Tbls olive oil
• 1 lb Italian Sausage
• 1 lb lean ground beef
• 28 oz can tomato sauce
• 28 oz can crushed tomatoes, Italian recipe
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 2 tsp sugar
• 1 tsp Italian seasoning
• 1-2 cups water
• cooked spaghetti

Directions

• Heat oil in a large skillet over medium heat.
• Add onions, bell peppers, shallot, carrot, celery and garlic and cook until tender and onion is translucent. Transfer to slow cooker.
• Brown sausage and green beef in the same skillet, drain fat, and transfer to slow cooker.
• Add tomato sauce, crushed tomatoes, salt and pepper, sugar, and Italian seasoning.
• Add one cup of water and stir. Liquids do not evaporate in the slow cooker so if the sauce is still too thick, add water, 1/4 cup at a time, until sauce reaches desired consistency.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Serve over hot cooked spaghetti.