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Sausage-Veggie Pasta Sauce

With this recipe, I can sneak so many vegetables past my young sons—and they even ask for seconds! Plus, it smells wonderful simmering all day long. Make it interesting with different pasta shapes.
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    7 servings


  • 1 pound bulk Italian sausage
  • 1/2 pound sliced fresh mushrooms
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) marinara or spaghetti sauce
  • 1 cup shredded carrots
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small onion, chopped
  • 1 can (6 ounces) tomato paste
  • 3 garlic cloves, minced
  • 1 tablespoon sugar
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • Hot cooked spaghetti


  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the mushrooms, tomatoes, marinara sauce, carrots, peppers, onion, tomato paste, garlic, sugar, basil and oregano. Cover and cook on low for 6-8 hours or until meat is no longer pink and vegetables are tender. Serve with spaghetti.
Nutrition Facts
1 cup (calculated without spaghetti): 326 calories, 21g fat (7g saturated fat), 49mg cholesterol, 675mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 14g protein.

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