Ingredients:

  • 1 lb (450g) Italian sausage, casings removed
  • 1 medium onion (150g), diced
  • 3 cloves garlic (15g), minced
  • 2 tbsp (32g) tomato paste
  • 2 medium zucchini (400g), diced into ½-inch cubes
  • 28 oz (794g) crushed tomatoes
  • 4 cups (946ml) chicken broth
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • ½ tsp (3g) red pepper flakes
  • ¼ cup (10g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the crumbled Italian sausage, cooking until it is mahogany-colored and crisp.
  2. Stir in the diced onion and sauté for 5 minutes until translucent.
  3. Add the minced garlic and tomato paste, stirring constantly for 2 minutes until the paste turns a deep brick red and smells nutty.
  4. Pour in the crushed tomatoes and chicken broth. Stir well, scraping the bottom of the pot to release all the browned sausage bits.
  5. Stir in the oregano, basil, and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes.
  6. Gently fold in the diced zucchini and simmer for an additional 8–10 minutes until tender but still holding its shape.
  7. Stir in the fresh parsley and season with salt and pepper to taste.