Larry Hagman's Hot And Spicy Spaghetti

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

1/4	cup	olive oil
2	cloves	garlic -- pressed
1/2	teaspoon	cayenne pepper
1	piece	bay leaf
12	pounds	mushrooms -- sliced
1 1/2	cups	water or beef stock
1	teaspoon	oregano
1	Cup	parsley -- good hand full
1	tablespoon	hungarian pepper
2	medium	onions -- peeled and chopped
2	pounds	boneless beef neck meat -- fat
1/4	cup	flour
2	cans	tomato sauce -- (8 oz ea)
2	cans	tomato paste -- (6 oz ea)
2	large	lemon -- squeezed
1	teaspoon	basil
1 1/2	teaspoons	salt
1/4	cup	olive oil
2	cloves	garlic -- pressed
1/2	teaspoon	cayenne pepper
1	piece	bay leaf
12	pounds	mushrooms -- sliced
1 1/2	cups	water or beef stock
1	teaspoon	oregano
1	Cup	parsley -- good hand full
1	tablespoon	hungarian pepper
2	medium	onions -- peeled and chopped
2	pounds	boneless beef neck meat -- fat
1/4	cup	flour
2	cans	tomato sauce -- (8 oz ea)
2	cans	tomato paste -- (6 oz ea)
2	large	lemon -- squeezed
1	teaspoon	basil
1 1/2	teaspoons	salt

Preparation:

Heat olive oil in large skillet or stock pot. Sauté‚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 desiredF of "hotness" to sauce.