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"