This is a basic chunky red sauce with Italian sausage and lots of veggies! Great for lasagna or your favorite pasta dish! Also, if you want the benefit of the veggies, but have picky eaters at your table, you can put it all in the food processor and they will never know the difference! I speak from experience!

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Recipe Summary

prep:
15 mins
cook:
2 hrs 15 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

191 calories; protein 9.4g 19% DV; carbohydrates 16.8g 5% DV; fat 10.4g 16% DV; cholesterol 17.8mg 6% DV; sodium 1093.3mg 44% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/29/2017
I used this recipe for the sauce in my Chicago Pizza Bowl. The only thing I changed was I added 1/3 cup of a dry red wine (like a Cabernet Sauvignon)after the first hour of simmering. It was a hit! Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2017
I used this recipe for the sauce in my Chicago Pizza Bowl. The only thing I changed was I added 1/3 cup of a dry red wine (like a Cabernet Sauvignon)after the first hour of simmering. It was a hit! Read More
(2)
Rating: 5 stars
04/06/2014
DELICIOUS! I did not use the zucchini or the tomato paste as I felt it was thick enough. Oh and I wasn't sure what an 'Italian sweet pepper' was (maybe a banana pepper?) so I just used some red pepper and that was fine. Great flavor hearty and absolutely yummy. This was a HUGE hit with the whole family...A definite keeper! Thanks for sharing.:) Read More
(1)
Rating: 5 stars
09/24/2020
Great ! Love the chunky texture, as well as the taste. Saw onion powder in the ingredients list, but it disappeared in the directions. Figured the whole fresh onion would suffice. Left onion powder out. Read More
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