1. On the stovetop over medium heat, brown the sausage in a 12-inch skillet or large 4-quart saucepan. Immediately after starting the sausage, chop the onion and bell pepper. Add the chopped onion and bell pepper to the skillet and continue to cook the sausage with the chopped vegetables.
   • Note: Don’t try using a smaller skillet or pan – it will probably overflow when you add the rest of the ingredients.
2. Meanwhile, arrange the broccoli in a microwave-safe plate or dish and microwave it for 2 – 4 minutes, or until it is just tender (for fresh broccoli) or warm (for frozen broccoli).
3. After the sausage is cooked through (no pink) and the chopped onion and pepper have softened, add the minced garlic to the pan, stir, and let it cook for about a minute.
4. Then, add broccoli and the entire 24-oz jar of spaghetti sauce to the pan and stir. Turn the heat down and simmer uncovered for a minimum of 10 minutes, stirring every few minutes.
5. After simmering, taste the dish and add salt, pepper, garlic powder, or any of the mix-ins that you think you might like.

Vegan Option:

1. Saute the onion and bell pepper in 1 tablespoon of oil or fat for 5 minutes, or until the onions are soft and translucent.
2. Meanwhile:
   • Arrange the broccoli in a microwave-safe plate or dish and microwave it for 2 – 4 minutes, or until it is just tender (for fresh broccoli) or warm (for frozen broccoli).
   • Drain and rinse the canned beans. If desired, roughly mash the beans with a fork, so that 1/3 or so of them are crushed. 
3. Proceed to step 3 above, adding the garlic, etc. Follow the rest of the steps above.