Chunky Red Sauce with Ground Italian Sausage

4.8
(4)
4 Reviews
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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!

Submitted by Jenykell
Published on April 3, 2019
Prep Time:
15 mins
Cook Time:
2 hrs 15 mins
Total Time:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

Original recipe (1X) yields 10 servings

  • 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

Directions

  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.

Nutrition Facts (per serving)

191 Calories
10g Fat
17g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 191
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 17%
Cholesterol 18mg 6%
Sodium 1093mg 48%
Total Carbohydrate 17g 6%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 9g 19%
Vitamin C 39mg 44%
Calcium 82mg 6%
Iron 4mg 21%
Potassium 774mg 16%

* 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.