Zucchini and Squash Meat Sauce

Ingredients

• 1 lb. italian sausage
• 2 cloves garlic, minced
• 1 med. chopped onion
• 1 can tomatoes, undrained
• 1/2 tsp basil
• 1/2 tsp oregano
• 1 beef boulion cube
• 1 med zucchini, cubed
• 1 med yellow squash, cubed
• 6-12 oz tri-color rotini (for color, it is fall after all)

Method

• 1) Chop the onion, and cube the zucchini and squash. Finely chop most of the onion to add flavor to the sauce, but leave a few large chunks of it to add some texture to the sauce.

• 2) Begin to brown the sausage.

• 3) When the sausage is half-way browned, add the garlic.

• 4) Once the sausage has finished browning, add the onion and cook for 5 minutes.

• 5) Stir in the tomatoes with the juice. Sometimes a bit more tomato sauce is needed, so if neccesary, add 1/4-1/2 a can of tomato sauce to the sauce. I had to add about 1/4 of a can to this. Add the garlic, oregano and boulion.

• 6) Stir in the zucchini and squash.

• 7) Bring the sauce to a boil. Reduce the heat to a low simmer for about 15 minutes, stirring every 5.