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Spinach Marinara Sauce

1/4 cup olive oil
1 onion, chopped
5 cloves garlic, minced
1/3 cup grated carrot
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 2/3 (6 ounce) cans tomato paste
1 (4. 5 ounce) can sliced mushrooms, drained
2 tablespoons salt
2 tablespoons oregano
2 tablespoons dried basil
2 1/2 tablespoons crushed red pepper
2 bay leaves
1 (28 ounce) can peeled and crushed tomatoes, with liquid

In a 5 quart slow cooker, combine olive oil, onion, garlic, carrot, spinach, tomato paste, mushrooms, salt, oregano, basil, crushed red pepper, bay leaves and tomatoes.

Cover and cook on high for 4 hours. Stir, reduce heat to low and cook for 1 to 2 hours more.

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