1. Cook the meat in a large Dutch oven over medium-high heat until
browned, stirring to crumble. Drain meat well, and set aside. Wipe out
pan with a paper towel, and coat with cooking spray.
2. Place
the pan over medium-high heat until hot. Add the diced onion, diced
bell peppers, and minced garlic, and sauté 5 minutes or until tender.
3. Add zucchini, and sauté 5 minutes.
4. Drain vegetables. Return meat and
vegetables to pan, and stir in dried oregano, salt, black pepper, and
crushed red pepper. Cook mixture over medium-high heat 5 minutes.
5. Add
sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell
peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1
hour or until sauce is thick. Serve the meat sauce over pasta.
