*  Exported from  MasterCook  *
 
                      Italian Sausage Spaghetti Sauce
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cajun                            Italian
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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”
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 759 1036 620 0 272 568 1656 999 274 0 149 0 0 1326 1655