Title: Italian Sausage Spaghetti Sauce
Categories: Cajun Italian Entree Ethnic Sauce
Yield: 8 Servings
| 2 | lb | Italian sausage |
| 1 | tb | Garlic, finely chopped |
| 1 | ts | Red cayenne pepper |
| 3 | tb | Lea & Perrins |
| 1 | c | Celery, finely chopped |
| 1/2 | c | Bell pepper, finely chopped |
| 2 | c | Water |
| 2 | c | Dry white wine |
| 1 | c | Dried parsley |
| 1/2 | c | Olive oil |
| 1 | c | Plain flour |
| 2 | c | Onions, finely chopped |
| 1/4 | ts | Dried mint |
| 3 | c | Tomato sauce |
| | | 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"