Slow-Cooker Marinara Sauce

• 1  28-ounce can  whole Italian-style tomatoes, cut up and undrained
• 2  large  carrots, coarsely chopped (2 cups)
• 3  stalks  celery, sliced (1 1/2 cups)
• 1  large  onion, chopped (1 cup)
• 1  large  green sweet pepper, chopped (1 cup)
• 1  6-ounce can  tomato paste
• 1/2  cup  water
• 1 1/2  teaspoons  bottled minced garlic
• 2  teaspoons  sugar
• 2  teaspoons  dried Italian seasoning, crushed
• 1  teaspoon  salt
• 1/4  teaspoon  ground black pepper
• 1    bay leaf
• 12  ounces  dried pasta, cooked and drained
•   Shredded Parmesan cheese
•   Fresh herb sprigs (optional)

Directions 1. For sauce, in a 3 1/2- or 4-quart slow cooker combine undrained tomatoes, carrots, celery, onion, sweet pepper, tomato paste, water, garlic, sugar, Italian seasoning, salt, black pepper, and bay leaf.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove bay leaf; discard. Toss sauce with hot pasta. Sprinkle mixture with cheese. If desired, garnish with fresh herb sprigs. Makes 6 main-dish servings.