Italian sausage spaghetti sauce au justin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Italian sausage |
| 1 | tablespoon | Garlic -- finely chopped |
| 1 | teaspoon | Red cayenne pepper |
| 3 | tablespoons | Lea & Perrins |
| 1 | cup | Celery -- finely chopped |
| ½ | cup | Bell pepper -- finely |
| Chopped | ||
| 2 | cups | Water |
| 2 | cups | Dry white wine |
| 1 | cup | Dried parsley |
| ½ | cup | Olive oil |
| 1 | cup | Plain flour |
| 2 | cups | Onions -- finely chopped |
| ¼ | teaspoon | Dried mint |
| 3 | cups | Tomato sauce |
| Salt -- to taste | ||
Directions
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