Ingredients

• 1 tablespoon olive oil
• 1 pound italian ground sausage, sausage sliced, or tempeh
• 1 cup celery, diced small
• 1 onion, chopped
• 1 red bell pepper, diced
• 4 garlic clove, minced
• A pinch red pepper flakes
• ¼ cup tomato paste
• 2 zucchini, bite-sized pieces
• 5 plum tomatoes, diced, or canned
• salt and pepper, to taste
• 1/2 cup chicken broth, or vegetable broth
• 1 cup grated parmesan cheese, divided
• 2 tablespoon fresh basil, chopped and divided
• 2 sprigs fresh thyme

Cooking Instructions

1. In a large pot or large Dutch oven on medium heat, add the olive oil and the Italian sausage meat and cook, breaking up the meat with a wooden spoon, until browned – approx. 5 minutes.

2. Add onion, celery, and bell pepper and sauté for four minutes.

3. Move the meat and vegetables to the sides and lower the heat to medium, add 1 tsp of oil, garlic, pepper flakes, and tomato paste to the center of the Dutch oven and cook for two minutes, stirring occasionally.

4. Add tomatoes, zucchini, salt, pepper, chicken broth, and 3/4 of the Parmesan cheese along with half of the fresh basil and fresh rosemary, and stir well to combine.

5. Bring the braise to a simmer and cook covered until the vegetables are tender – about 5-7 minutes.

6. Serve the dish immediately with more fresh basil and Parmesan cheese on top. Enjoy!