ITALIAN SAUSAGE SPAGHETTI SAUCE

      Title: ITALIAN SAUSAGE SPAGHETTI SAUCE
  Categories: Cajun, Italian, Main dish, Sauces
       Yield: 8 Servings
  
       2 lb Italian sausage
       1 c  Dried parsley
       1 tb Garlic, finely chopped
     1/2 c  Olive oil
       1 ts Red cayenne pepper
       1 c  Plain flour
       3 tb Lea & Perrins
       2 c  Onions, finely chopped
       1 c  Celery, finely chopped
     1/4 ts Dried mint
     1/2 c  Bell pepper, finely chopped
       3 c  Tomato sauce
       2 c  Water
       1 x  Salt, to taste
       2 c  Dry white wine
  
   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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