Larry Hagman's Hot and Spicy Spaghetti
List of Ingredients
1/4 cup olive oil
2 medium-size onions, peeled and chopped
3 cloves garlic, pressed
2 lbs. boneless beef neck meat, fat trimmed, cut in small cubes.
1/2 tsp. cayenne pepper
1/4 cup flour
salt to taste
ground black pepper to taste
1 tbsp. Hungarian pepper
2 cans ( 8ozs.) tomatoe sauce
2 cans ( 6 ozs.) tomato paste
1/2 lb. mushrooms, sliced
1-1/2 cups water or beef stock>canned
1 large lemon, squeezed
1 tsp. oregano
2 tsps. basil
good handful parsley
1-1/2 tsps. salt
1/4 tsp. pepper
1 bay leafRecipe
1. Heat olive oil in large skillet or stock pot
2. Saute onions and garlic until transparent. Lift out and reserve.
3. Shake meat in paper bag with cayenne pepper, flour, salt and pepper.
4. Brown meat on all sides in garlic-flavored oil
5.Stir in remaining ingredients, blending well
6. Cook, uncovered, simmering for 3 hours and stirring occasionally.
7.Add onions and garlic the last 15 minutes of cooking.
8. Serve over hot cooked spaghetti.
* If Hungarian pepper is not available, use red pepper flakes or chili pepper to give desired degree of "hotness" to sauce.
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