2 pounds 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 tablespoons Lea & Perrins
2 cups Onions -- finely chopped
1 cup Celery -- finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper -- finely chopped
3 cups Tomato sauce
2 cups Water
Salt -- to taste
2 cups Dry white wine
Procedures
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.
