Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Italian sausage 1 c Celery, finely chopped
1 c Dried parsley 1/4 t Dried mint
1 T Garlic, finely chopped 1/2 c Bell pepper, finely chopped
1/2 c Olive oil 3 c Tomato sauce
1 t Red cayenne pepper 2 c Water
1 c Plain flour 1 x Salt, to taste
3 T Lea and Perrins 2 c Dry white wine
2 c Onions, finely chopped

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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