Turn the heat up to medium-high beneath a large pot and once it’s hot, add olive oil. Chop rosemary and bacon into small bits and add it to the pot. Fry until bacon is beginning to turn crispy.

Break up the sausage meat into small pieces and add to pan. Break into smaller pieces as it browns. This will take some effort. Hamburger will break down easily, but I like the flavor of Italian sausage meat better and it likes to stay in larger clumps. Fry the meat until lightly golden and the sizzling noises in the pan have increased again, approximately 10 minutes.

Chop onion and zucchini very small. Add to the pot and fry for approximately 10 minutes.

Add tomato paste, diced tomatoes, crushed tomatoes, and water. Season with salt and pepper.

Simmer for 30-45 minutes until reduced to a thick sauce.

Bring a medium pot of water to a boil and salt the water. Cook your pasta according to the directions. With a slotted spoon, lift the pasta directly out of the water into a bowl, or drain the pasta but save some of the water it was cooked in.

Add your finished sauce to your bowl of pasta and add a splash of pasta water. Mix well. The starch in the pasta water helps the pasta and the sauce bind together and the sauce will become smooth and evenly distributed. Finish with a sprinkle of freshly grated parmesan cheese.