1 lb. Italian sweet or hot sausage with casing removed
2 c. sliced celery
2 lbs. chopped zucchini
1 c. chopped onion
2 (28 oz.) cans tomatoes
2 tsp. salt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
1 c. red wine (I use burgundy)
1/2 c. water

Slice and brown sausage in Dutch oven. Drain off excess fat. Add remaining ingredients. Cook at slow boil at least 30 minutes. It improves with cooking. It's best if cooked one day and served the next.