Larry Hagman's Hot-Spicy Turkey Spaghetti Sauce

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Turkey thighs
1/4 cup	15g / 0.5oz	All-purpose flour
3/4 teaspoon	3.8ml	Cayenne - (or to taste)
		Salt - fresh ground black
		Pepper to taste
1/4 cup	59ml	Safflower oil
2 cups	125g / 4.4oz	Onion - coarsely chopped (large)
4		Garlic cloves - minced (4 to 6)
30 oz	852g	Tomato sauce
3/4 lb	340g / 11oz	Fresh mushrooms - sliced
1		Turkey or chicken broth - (14 1/2 ozs)
1/2 cup	73g / 2.6oz	Fresh parsley - chopped
2 tablespoons	30ml	Tomato paste
1 1/2 tablespoons	22ml	Fresh lemon juice
2 teaspoons	10ml	Basil leaf - crumbled
1 teaspoon	5ml	Oregano
1		Bay leaf
1/2 teaspoon	2.5ml	Red pepper flakes
1 tablespoon	15ml	Hot hungarian paprika*

Recipe Instructions

Bone and skin turkey thighs; cut meat into 1" cubes. Mix together flour, cayenne, salt, and pepper in plastic bag. Shake meat in seasoned flour. Brown meat in safflower oil in large saucepan. Add onions and garlic; sauteeuntil onions are soft. Add tomato sauce, mushrooms, turkey broth, parsley, tomato paste, lemon juice, basil, oregano, red pepper flakes, bay leaf and paprika, if using. Simmer 1 1/2 hours, or until turkey is tender. * If Hungarian paprika is not available, use more red pepper flakes or chili peppers. Mushrooms also give a nice meaty flavor to sauce. Serve over hot cooked spaghetti or your favorite pasta. Add French bread, crisp green salad and Chianti wine.

Source:
Mario Batali

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