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Zesty Herbed Mushroom-tomato Sauce
32 ounces canned tomatoes -- cut up
2 cups fresh mushrooms
6 ounces tomato paste
1/2 cup onion -- chopped
2 cloves garlic -- minced
2 tablespoons parmesan cheese -- grated
2 teaspoons dried oregano -- crushed
2 teaspoons brown sugar
1 1/2 teaspoons dried basil -- crushed
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper
1 bay leaf
12 ounces spaghetti -- cooked and drained
6 tablespoons parmesan cheese -- grated
Place all ingredients in slow cooker and combine. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Disgard bay leaf. Serve over the cooked pasta. Sprinkle with cheese.
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