Granny's
Italian Sausage Sauce
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
Instructions
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.
Do not waste a minute -- not a second -- in trying to demonstrate
to others the merits of your performance. If your work does not vindicate
itself, you cannot vindicate it.
- Thomas Wentworth
Higginson