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Larry Hagman's Hot and Spicy Spaghetti




Source of Recipe


FDU


List of Ingredients




1/4 cup olive oil
2 x garlic cloves, pressed
1/2 tsp cayenne pepper
1 x bay leaf
12 lb mushrooms, sliced
1 1/2 cup water or beef stock
1 tsp oregano
parsley, good hand full
1 tbl hungarian pepper
2 med onions, peeled and chopped
2 lb boneless beef neck meat, fat
trimmed and cut into cubes
1/4 cup flour
2 can tomato sauce, (8 oz ea)
2 can tomato paste, (6 oz ea)
2 lrg lemon, squeezed
1 tsp basil
1 1/2 tsp salt

Recipe



* Heat olive oil in large skillet or stock pot. Sauteeonions and garlic until transparent. Lift out and reserve. Shake meat in pepper bag with cayenne pepper, flour, salt and pepper. Brown meat on all sides in garlic flavored oil. Stir in remaining ingredients; blend well. Cook, uncovered, simmering for 3 hours and stir occasionally. Toward end of cooking, add onions and garlic.
* Taste to correct seasoning. Serve over hot spaghetti noodles, cooking according to package instructions. Wonderful with French bread, green salad and your favorite red wine.
* Note: If hungarian pepper is not available, use red pepper flakes of chili pepper to give desiredF of "hotness" to sauce.