This spaghetti
sauce isn't just low fat, it's no fat!
24 oz low sodium
tomato juice
6 oz tomato paste
1/2 cup carrots, grated
2 cloves garlic, minced
1 tsp dried oregano, crushed between fingers
1 tsp onion salt
1 bay leaf
pepper to taste
Combine all ingredients
into slow cooker, stirring well. Cover crock pot and cook
for 2-4 hours on low. Remove bay leaf and serve on top of
spaghetti noodles.
