Chunky Red Sauce with Ground Italian Sausage

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.