Combine tomatoes, wine, broth (or water), onion, celery, carrot, oil, garlic, Italian seasoning, salt and pepper in a 5- to 6-quart slack cooker. Cook dinner on Excessive for 4 hours or Low for 8 hours. Scuttle in beans and cream on the quit of the cooking time. Defend warm.
Meanwhile, elevate a dapper pot of water to a boil. Cook dinner spaghetti per equipment instructions; drain. Divide the spaghetti amongst 8 bowls. High with the sauce, Parmesan and basil.
To salvage forward: Refrigerate sauce (Step 1) for up 4 days or freeze for as a lot as a couple months. Thaw, if important, and reheat sooner than serving.