Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        italian sausage
   1      cup           celery -- finely chopped
   1      cup           dried parsley
     1/4  teaspoon      dried mint
   1      tablespoon    garlic -- finely chopped
     1/2  cup           bell pepper -- finely chopped
     1/2  cup           olive oil
   3      cups          tomato sauce
   1      teaspoon      red cayenne pepper
   2      cups          water
   1      cup           plain flour
                        salt -- to taste
   3      tablespoons   lea & perrins
   2      cups          dry white wine
   2      cups          onions -- finely chopped

Preparation:

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 and 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.