Marinara & Meatballs with Spaghetti

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

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