Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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.

Recipe By : From Justin Wilson's "Outdoor Cooking With Indoor
Help"

From: Marjorie Scofield Date: 05-21-95 (159) Fido:
Cooking

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