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Ingredientes
- 2 lb Italian sausage
- 1 c. Dry parsley
- 1 Tbsp. Garlic, finely minced
- 1/2 c. Extra virgin olive oil
- 1 tsp Red cayenne pepper
- 1 c. Plain flour
- 3 Tbsp. Lea & Perrins
- 2 c. Onions, finely minced
- 1 c. Celery, finely minced
- 1/4 tsp Dry mint
- 1/2 c. Bell pepper, finely minced
- 3 c. Tomato sauce
- 2 c. Water
- 1 x Salt, to taste
- 2 c. Dry white wine
Direcciones
- Cut Italian sausage into 2-inch lengths. Brown sausage off in extra virgin olive oil
- (about half cook it), remove from pan and put aside, Add in flour to oil which was used and make roux. Add in onions, celery, and bell pepper. Stir and cook till tender or possibly clear. Add in water and stir till smooth. Add in wine (you may wish to experiment with the amount of wine used, 2 c. is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dry mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add in salt, to taste. Add in sausage. Bring back to a boil.
- Turn heat down to simmer. Cook for about 3 or possibly 4 hrs. Serve over spaghetti topped with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 8 servings | |
| Calories 667 | |
| Calories from Fat 444 | 67% |
| Total Fat 49.51g | 62% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 1394mg | 58% |
| Potassium 860mg | 25% |
| Total Carbs 25.39g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.06g | 5% |
| Protein 19.86g | 32% |
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