Italian sausage spaghetti sauce
Yield: 8 Servings
Ingredients:
- 2 lb Italian sausage
- 1 c Dried parsley
- 1 tb Garlic finely chopped
- 1/2 c Olive oil
- 1 ts Red cayenne pepper
- 1 c Plain flour
- 3 tb Lea & Perrins
- 2 c Onions finely chopped
- 1 c Celery finely chopped
- 1/4 ts Dried mint
- 1/2 c Bell pepper finely chopped
- 3 c Tomato sauce
- 2 c Water
- 1 x Salt to taste
- 2 c Dry white wine
Instructions:
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"
