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Classic Tomato Vegetable Pasta Sauce
1 can tomato puree
2 stalks celery -- chopped
2 medium leeks -- chopped & rinsed
1 cup sliced fresh mushrooms
1 clove garlic -- crushed
1/4 cup dry red wine
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 ounces spaghetti or noodles
1 teaspoon finely chopped fresh basil
Combine tomato puree, celery, leeks, mushrooms, garlic, wine, 1 tablespoon chopped basil, salt, and pepper in a 3 1/2-quart slow cooker. Cover and cook on LOW 6 to 7 hours or until vegetables are tender.
Cook pasta according to package directions. Drain and transfer to a serving bowl. Spoon sauce over pasta. Sprinkle sauce with finely chopped basil.
Makes 4 or 5 servings.
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