Slow-Cooker Vegetarian Bolognese
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.Advertisement
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.
3 1/2 starch, 1 1/2 fat, 1 1/2 vegetable, 1 lean protein