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