1 cup carrots, shredded
1 celery, rib cut in chunks
3/4 cup onions, diced
1/2 cup red wine
4 cloves garlic
40 meatballs, frozen
1 28 oz. can tomatoes, diced, drained
1 28 oz. can tomato sauce
1 6 1/2 oz. can tomato paste
1 tablespoon Italian seasoning
1 teaspoon pepper
1 16 oz. package spaghetti
Preheat slow cooker on high.
Process carrots, celery (cut into short pieces), onions, wine and garlic 10-15 seconds in food processor until coarsely chopped. Transfer to slow cooker. Stir in remaining ingredients except spaghetti. Reduce heat to low; cover and dook 8-10 hrs.
Prepare spaghetti, 20 minutes before serving, according to package directions. Serve marinara and meatballs over spaghetti.
8 Servings
