Italian sausage spaghetti sauce

Italian sausage spaghetti sauce



  • 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.

Italian sausage spaghetti sauce
Average rating: 4.8 of 5, total votes: 4
Cook. Time: PT4H
Total Time: PT4H

Cause of complaint:

Related ingredients:
sugar, eggs, salt, flour, cool whip, lemon juice, ketchup
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