Sauce & Condiment Sauce Pasta Sauce Tomato Sauce Slow-Cooker Vegetarian Bolognese Be the first to rate & review! Beans stand in place of ground beef in this hearty vegetarian sauce that's ready when you are—thanks to the crock pot. The prep is quick and easy to do in the morning before heading off to work. When you get home, just cook up some whole-wheat pasta to serve it over and dinner is ready. If you have leftovers, freeze them for an easy meal another day. By Hilary Meyer Hilary Meyer Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Prep Time: 15 mins Additional Time: 4 hrs 15 mins Total Time: 4 hrs 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: Nut-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free Heart-Healthy Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 (28 ounce) can diced tomatoes, preferably San Marzano ½ cup dry white wine ½ cup low-sodium vegetable broth or water 1 cup chopped onion ½ cup chopped celery ½ cup chopped carrot 3 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon ground pepper 2 (15 ounce) cans no-salt-added cannellini beans or small white beans, rinsed ¼ cup heavy cream 1 pound whole-wheat spaghetti ½ cup grated Parmesan cheese ¼ cup chopped fresh basil Directions Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours. Stir in beans and cream at the end of the cooking time. Keep warm. Meanwhile, bring a large pot of water to a boil. Cook spaghetti according to package directions; drain. Divide the spaghetti among 8 bowls. Top with the sauce, Parmesan and basil. Tips To make ahead: Refrigerate sauce (Step 1) for up 4 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving. Originally appeared: Eatingwell.com, October 2018 Save Rate Print Nutrition Facts (per serving) 434 Calories 13g Fat 64g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup spaghetti & 3/4 cup sauce Calories 434 % Daily Value * Total Carbohydrate 64g 23% Dietary Fiber 7g 24% Total Sugars 6g Protein 16g 32% Total Fat 13g 16% Saturated Fat 4g 18% Cholesterol 13mg 4% Vitamin A 1999IU 40% Vitamin C 15mg 17% Folate 77mcg 19% Sodium 411mg 18% Calcium 147mg 11% Iron 4mg 24% Magnesium 143mg 34% Potassium 762mg 16% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.