Recipe - Low Fat Crockpot Spaghetti Sauce

1 tablespoon Balsamic vinegar
6 Cloves garlic, minced
2 cup Minced onion
One half cup Red wine or apple juice
8 ounce Fresh mushrooms, minced
56 ounce Tomatoes, canned
6 ounce Tomato paste
1 cup Water
2 tablespoon Honey or sugar
1 tablespoon Dried basil
1 teaspoon Ground oregano
2 Bay leaves
Fresh mushrooms, cut or sliced up
Parmesan cheese

Heat balsamic vinegar in large saute pan over mediumhigh heat. Add garlic
and onions and cook 10 minutes, stirring frequently to prevent browning.
Add wine and mushrooms and cook 15 minutes. Add tomatoes with juice, tomato
paste, water, honey, basil, oregano and bay leaves. Bring to boil. Transfer
mixture to crockpot. Cover and cook on low 3 hours or until thickened
.Remove bay leaves. Put sauce in blender and puree to desired texture.
Makes about 11 cups. To serve: heat sauce and add cut or sliced up mushrooms to
taste. Spoon over pasta or baked potatoes. Sprinkle with Parmesan cheese.
Based on: Healthful Cooking, Mary Carroll (Star Tribune, 1/22/97)

Per one cup serving without the added mushrooms and Parmesan: 77 cal, .7g
fat, CFF 7.5%, 3g protein, 16g carb, and 3g fiber.
Posted to Digest eatlf.v097.n028 by Terry and Kathleen Schuller
schuller@ix.netcom.com on Jan 27, 1997.