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. Source:, October 2018

Hilary Meyer


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

434 calories; 12.6 g total fat; 3.5 g saturated fat; 13 mg cholesterol; 411 mg sodium. 762 mg potassium; 64.3 g carbohydrates; 6.6 g fiber; 6 g sugar; 15.9 g protein; 1999 IU vitamin a iu; 15 mg vitamin c; 77 mcg folate; 147 mg calcium; 4 mg iron; 143 mg magnesium; 1 mg thiamin;