Larry Hagman's Hot And Spicy Spaghetti

Recipe Ingredients

1/4 cup	59ml	Olive oil
2		Garlic cloves - pressed
1/2 teaspoon	2.5ml	Cayenne pepper
1		Bay leaf
12 lbs	5448g / 192oz	Mushrooms - sliced
1 1/2 cups	355ml	Water or beef stock
1 teaspoon	5ml	Oregano
		Parsley - good hand full
1 tablespoon	15ml	Hungarian pepper
2 tablespoons	30ml	Onions - peeled and chopped (medium)
2 lbs	908g / 32oz	Boneless beef neck meat - fat
		Trimmed and cut into cubes
1/4 cup	15g / 0.5oz	Flour
2		Tomato sauce - (8 oz ea)
2		Tomato paste - (6 oz ea)
2		Lemon - squeezed (large)
1 teaspoon	5ml	Basil
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

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.

Source:
Mario Batali

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