·        1 tablespoon olive oil

·        16 ounces button mushrooms, quartered

·        16 ounces ground sausage (spicy sausage, it you like it hot)

·        1 cup diced onion

·        1 cup diced green bell pepper

·        1 tablespoon minced garlic

·        2 tablespoon tomato paste

·        28 ounces chopped fresh tomatoes or canned chopped tomatoes

·        2 cups chicken stock

·        2 tablespoons fresh oregano

·        Salt and pepper to taste

Directions

Heat olive oil in a 4 quart saucepan over medium-high heat. Once hot, add the sausage to the pan and cook. Stir occasionally until well caramelized, about 5 minutes. Add the mushrooms, onions, bell pepper to the pan and cook for 5 minutes. Add the tomato paste and garlic to the pan and cook for 2 minutes. Add the chopped tomatoes, chicken stock and the fresh oregano to the pan and season with salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook until the flavors have married, about 20 minutes.