Larry hagman's hot and spicy spaghetti

1 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
2 Garlic cloves; pressed
½ teaspoon Cayenne pepper
1 Bay leaf
12 pounds Mushrooms; sliced
1½ cup Water or beef stock
1 teaspoon Oregano
Parsley; good hand full
1 tablespoon Hungarian pepper
2 mediums Onions; peeled and chopped
2 pounds Boneless beef neck meat; fat
Trimmed and cut into cubes
¼ cup Flour
2 cans Tomato sauce; (8 oz ea)
2 cans Tomato paste; (6 oz ea)
2 larges Lemon; squeezed
1 teaspoon Basil
1½ teaspoon Salt

Directions

Heat olive oil in large skillet or stock pot. Saute onions 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 desired degree of "hotness" to sauce. Formatted by Mary Wilson, BWVB02B.

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