Chunky Red Sauce with Ground Italian Sausage

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan.

2. Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid.

3. Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.

Cook's Note:

You can substitute crushed dried rosemary for the chopped dried rosemary.

This can also be a good slow cooker sauce, instead of simmering on the stove for 2 hours. Cook in a slow cooker on Low for 6 to 8 hours.

To avoid burned-crazy-to-get-off sides, spray inside of crock with olive oil-flavored cooking spray.