Ingredients

• 2 tablespoons vegetable oil or lard
• 1 onion
• 150 g sausage, e.g. chorizo
• 1 clove garlic
• 1 carrot
• bay leaf and allspice
• 1 teaspoon sweet paprika + about 1/3 teaspoon hot paprika
• 2-3 zucchini (green and yellow, or just one color)
• 500 g fresh tomatoes (or 1 can of chopped tomatoes) or 250 ml passata/tomato purée

Preparation

1. Heat the oil or lard in a heavy-bottomed pot or large skillet. Add the diced onion and sauté, stirring occasionally, until translucent. Add the peeled, diced sausage and fry over medium heat until it renders a little fat and browns lightly.
2. Add the garlic pressed through a garlic press and the carrot (peeled and coarsely grated). Add the bay leaf, allspice, and paprika, and fry for about 3 minutes.
3. Add the diced zucchini and fry, stirring, for another 3 minutes. Meanwhile, season with salt and pepper. Cover and simmer for about 1 hour, stirring occasionally.
4. Add the peeled, seeded, diced tomatoes (or canned tomatoes or purée), mix, and cook for about 10 minutes, covered.