Chunky Red Sauce with Ground Italian Sausage recipe
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Ingredients
- 1 tablespoon extra-virgin olive oil 1 pound bulk Italian sausage 2 tablespoons minced garlic 1 onion, chopped 1 green bell pepper, chopped 1 sweet Italian pepper, chopped ½ teaspoon salt 1 zucchini, sliced 1 (28 ounce) can crushed tomatoes 2 (14 ounce) cans tomato sauce 1 (14.5 ounce) can diced tomatoes, drained 1 tablespoon tomato paste, or more as needed 2 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon onion powder 1 teaspoon chopped dried rosemary 1 teaspoon dried parsley ½ teaspoon ground black pepper ½ teaspoon red pepper flakes
Nutrition Info
- 190.8 caloriescarbohydrate: 16.8 gcholesterol: 17.8 mgfat: 10.4 gfiber: 4.2 gprotein: 9.4 gsaturatedFat: 3.3 gservingSize: -sodium: 1093.3 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Chunky Red Sauce with Ground Italian Sausage
Directions
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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.
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.