A recipe by Julie Van Rosdendaal
Set a Dutch oven over medium-high heat, add a drizzle of oil and sauté the onions, pepper, sausage (squeezed out of their casings) and zucchini for 7-8 minutes, stirring and breaking up the meat with a spoon, until it’s no longer pink.
Add the garlic and cook for another minute.
Add the remaining ingredients, bring to a simmer and cook, stirring occasionally, for half an hour, or until thickened.
Serve immediately or cool, refrigerate and reheat the next day for even better flavour.