Italian Sausage Spaghetti Sauce*
meats, pasta, sauces
eileen lamparelli cgdr39a
2 cup dry white wine
2 pound italian sausage
1 cup dried parsley
1 tablespoon garlic; finely chopped
1/2 cup olive oil
1 teaspoon red cayenne pepper
1 cup plain flour
3 tablespoon lea & perrins
2 cup onions; finely chopped
1 cup celery; finely chopped
1/4 teaspoon dried mint
1/2 cup bell pepper; finely chopped
3 cup tomato sauce
2 cup water
salt; to taste
Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help"
Yield: 8 servings
Preparation Time: 0:0
