Italian Sausage Spaghetti Sauce

• 2 lb. Italian sausage (link), cut into 2-inch lengths
• 1/2 c. olive oil
• 1 c. plain flour
• 2 c. finely chopped onions
• 1 c. finely chopped celery
• 1/2 c. finely chopped bell pepper
• 2 c. water
• 2 c. dry white wine
• 1 c. dried parsley
• 1 Tbsp. finely chopped garlic
• 1 tsp. red cayenne pepper
• 3 Tbsp. Lea & Perrins Worcestershire sauce
• 1/4 c. dried mint
• 3 c. tomato sauce
• salt to taste

1. Brown sausage in olive oil (about half cook it).
2. Remove from pan and put aside.
3. Add flour to oil that was used and make roux (see my recipe).
4. Add onions, celery and bell pepper.
5. Stir and cook until tender or clear.
6. Add water and stir until smooth. Add wine, parsley and garlic.
7. Pour in red pepper, Lea & Perrins, dried mint and tomato sauce; stir really well.
8. Bring to a bubbly boil and add salt to taste.
9. Add sausage.
10. Bring back to a boil. Turn heat down to simmer.
11. Cook for about 3 or 4 hours.
12. Serve over spaghetti topped with cheese.
13. Should serve 8.

italian sausage, olive oil, flour, onions, celery, bell pepper, water, white wine, parsley, garlic, red cayenne pepper, worcestershire sauce, mint, tomato sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557475 (may not work)