Ingredients:

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

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, Worcestershire sauce 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