Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are--thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day.

Hilary Meyer
Source:, October 2018


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm.

  • Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil.


To make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.

Nutrition Facts

433.7 calories; protein 15.9g 32% DV; carbohydrates 64.3g 21% DV; exchange other carbs 4.5; dietary fiber 6.6g 26% DV; sugars 6.2g; fat 12.6g 19% DV; saturated fat 3.5g 18% DV; cholesterol 12.8mg 4% DV; vitamin a iu 1999.3IU 40% DV; vitamin c 14.9mg 25% DV; folate 77.3mcg 19% DV; calcium 146.9mg 15% DV; iron 4.4mg 25% DV; magnesium 143.3mg 51% DV; potassium 762mg 21% DV; sodium 411mg 16% DV; thiamin 1.4mg 142% DV.