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Place all the ingredients for this chunky pasta sauce in your slow cooker and forget it while it cooks

Ingredients

1 28 ounce can whole Italian-style tomatoes, cut up and undrained
2 large carrots, coarsely chopped (2 cups)
3 stalks celery, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large green sweet pepper, chopped (1 cup)
1 6 ounce can tomato paste
1/2 cup water
1 1/2 teaspoons bottled minced garlic
2 teaspoons sugar
2 teaspoons dried Italian seasoning, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 bay leaf
12 ounces dried pasta, cooked and drained
Shredded Parmesan cheese
Fresh herb sprigs (optional)

Instructions

1.For sauce, in a 3 1/2- or 4-quart slow cooker combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.
2.Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.Remove bay leaf; discard. Toss sauce with hot pasta. Sprinkle mixture with cheese. If desired, garnish with fresh herb sprigs. Makes 6 main-dish servings.
Jan's Canning