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Italian sausage spaghetti sauce

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Ingredients/Components

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

How to make italian sausage spaghetti sauce:

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 (see my recipe). Add onions, celery and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine, parsley and garlic. Pour in red pepper, Lea & Perrins, dried mint and tomato sauce; stir really 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. Should serve 8.

Recipe categories: Sauces, Condiments, etc., Pasta.

Rating:

4.8

Average rating: 4.8, total votes: 4

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