===========================================================================
 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! <g>

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
