1 Answer

Justin Wilson Italian Sausage Spaghetti Sauce

2 lb Italian sausage
1 cup Celery, finely chopped
1 cup Dried parsley
1/4 teaspoon Dried mint
1 tablespoon Garlic, finely chopped
1/2 cup Bell pepper, finely chopped
1/2 cup Olive oil
3 cups Tomato sauce
1 teaspoon Red cayenne pepper
2 cups Water
1 cup Plain flour
Salt, to taste
3 tablespoons Lea & Perrins
2 cups Dry white wine
2 cups 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 & 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.

Yield: 8 servings