Chunky Red Sauce with Ground Italian Sausage

Chunky Red Sauce with Ground Italian Sausage

1
Jenykell 0

"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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Ingredients

2 h 30 m servings 191 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • 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.

Reviews

1

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 r...