Italian Sausage Spaghetti Sauce

Servings: 8
Ingredients:

2 lb Italian sausage
1 c  Dried parsley
1 T  Garlic, finely chopped
1/2 c  Olive oil
1 t  Red cayenne pepper
1 c  Plain flour
3 T  Lea and Perrins
2 c  Onions, finely chopped
1 c  Celery, finely chopped
1/4 t  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

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 and 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’

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