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Italian Sausage and White Wine Spaghetti Sauce


Italian Sausage and White Wine Spaghetti Sauce recipe











Trans-fat Free, Good source of fiber


2 pounds italian sausage
1 cup parsley leaves
1 tablespoon garlic
finely chopped
½ cup olive oil
1 teaspoon cayenne pepper
1 tablespoon all-purpose flour
3 tablespoons worcestershire sauce
2 cups onions
finely chopped
1 cup celery
finely chopped
¼ teaspoon mint leaves
½ cup sweet bell peppers
finely chopped
3 cups tomato sauce
2 cups water
1 teaspoon salt
to taste
2 cups white wine


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, 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 362g (12.8 oz)
Amount per Serving
Calories 62665% of calories from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 1756mg 73%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 51g
Vitamin A 22% Vitamin C 44%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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