*  Exported from  MasterCook  *
 
                      Italian Sausage Spaghetti Sauce*
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cajun                            Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Eileen Lamparelli CGDR39A
    2      cup           Dry white wine
    2      pound         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      tablespoon    Lea & Perrins
    2      cup           Onions -- finely chopped
    1      cup           Celery -- finely chopped
      1/4  teaspoon      Dried mint
      1/2  cup           Bell pepper -- finely chopped
    3      cup           Tomato sauce
    2      cup           Water
                         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”
 
 
 
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