Cut the Italian sausage into 2" pieces.
In a deep large pot, heat the olive oil and brown the sausage until about half cooked. Remove the sausage from the pot and set aside.
Add the flour to the oil and stir to make a roux, then add the onions, celery and bell pepper. Stir and cook until softened. Add the water and stir until smooth.
Add the wine, parsley and garlic, followed by the cayenne pepper, Worcestershire sauce, dried mint and tomato sauce. Combine well and bring to a rolling boil then add the sausage back in, season to taste with salt and return to a boil.
Reduce the heat to a simmer and cook, covered for 3 to 4 hours.
Serve over spaghetti topped with cheese.
