Categories: Pasta, Italian, Sauces, Sausages 
      Yield: 8 servings 
  
      2 lb Italian sausage                     1 c  Celery, finely chopped 
      1 c  Dried parsley                     1/4 ts Dried mint 
      1 tb Garlic, finely chopped            1/2 c  Bell pepper, finely chopped 
    1/2 c  Olive oil                           3 c  Tomato sauce 
      1 ts Red cayenne pepper                  2 c  Water 
      1 c  Plain flour                         1 x  Salt, to taste 
      3 tb Lea & Perrins                       2 c  Dry white wine 
      2 c  Onions, finely chopped          
  
  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"