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ITALIAN SAUSAGE SPAGHETTI SAUCE

Category:    Sauces
Yield:8 servings
 
      2 lb Italian sausage                     1 c  Celery, finely chopped
      1 c  Dried parsley                     1/4 ts Dried mint
      1 tb Garlic, finely chopped            1/2 c  Bell pepper, finely chopped
    1/2 c  Olive oil                           3 c  Tomato sauce
      1 ts Red cayenne pepper                  2 c  Water
      1 c  Plain flour                         1 x  Salt, to taste
      3 tb Lea & 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 & 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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