=========================================================================== BBS: The GWE BBS [ASV/CIN] Date: 08-17-38 (59 19) Number: 377 From: MOUNTAIN MAMA #11 @5211*2 Refer#: NONE To: ALL Recvd: YES Subj: Re: Italian *CR* Conf: (37) Home Cooki --------------------------------------------------------------------------- -=> Quoting Gateway@6460 to All <=- Ga> GATE!VirtualNET #318 AT 1313000 Ga> [From] FaZ Ga> am trying to find a recipe on a fantastic spagetti (pasta) dish that Ga> I had about a year ago and lost. The pasta was mixed with olive oil, Ga> garlic (of course), green & red peppers, and bits and peices of a good Ga> spicy Italian Sausage. This was as close as I could come...Hope it helps satisfy your craving! MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Italian Sausage Spaghetti Sauce Categories: Cajun, Italian, Main, Dish, Sauc Servings: 8 2 lb Italian sausage 1 tb Garlic, finely chopped 1 ts Red cayenne pepper 3 tb Lea & Perrins 1 c Celery, finely chopped 1/2 c Bell pepper, finely chopped 2 c Water 2 c Dry white wine 1 c Dried parsley 1/2 c Olive oil 1 c Plain flour 2 c Onions, finely chopped 1/4 ts Dried mint 3 c Tomato sauce 1 x Salt, to taste 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" MMMMM ___ Blue Wave/QWK v2.12 * WOMR-QWK v0.90 The Outlaw BBS * 502-358-3087 * WWIVNet @5211 * ASV