1 lb. Italian sweet or hot sausage
2 c. celery, sliced on an angle in 1/2 inch pieces
2 lbs. zucchini, sliced in 1/2 inch pieces
1 c. chopped onions
2 (28 oz.) cans tomatoes (Italian tomatoes if possible)
1 tsp. or more of salt
1 tsp. Italian seasonings
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
1 c. red wine
1/2 c. water
2 bell peppers, cut in 1/2 inch pieces

Remove casing from sausage, crumble and brown in a large Dutch oven, drain off excess fat. Add celery and cook 10 minutes, stirring occasionally. Add remaining ingredients except bell peppers, simmer covered for 20 minutes. Add bell peppers and cook covered for 10 minutes. Makes 3 1/2 quarts and improves with cooking. Serve with grated cheese, Italian bread and a green salad.