About fifteen years ago, a neighbor invited us over for a spaghetti dinner. I learned that night that spaghetti sauce should not be relegated to the ho-hum, go-to dinner of childhood; but rather can be a culinary delight, chock-full of vegetables of all sorts.
I don't claim to have duplicated that spaghetti-of-legend, but this crockpot spaghetti does have a more complex flavor than the typical sauce-in-a-jar.
Brown one pound of hamburger with 2 chopped bell peppers and a minced clove of garlic . Drain fat.
Combine in crockpot: hamburger mixture, (2) quart-size jars bottled spaghetti sauce (I used homemade, but you can use whatever you prefer), 2 grated carrots, 1 or 2 grated zucchini, 1 can sliced olives, and 1 little can of tomato paste.
Cook on low for 6-8 hours. On stovetop, cook spaghetti noodles as directed on package. Drain and combine with sauce. Top with your choice of grated cheeses--mozzarella, Parmesan, or Romano are good selections.
Thanks to Pascale, for introducing us to the potential of spaghetti.