Italian recipes

Larry Hagman's Hot And Spicy Spaghetti

Course : Italian
Serves: 1

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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 trimmed and cut into cubes

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 trimmed and cut into cubes

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 / Directions:

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.

Larry Hagman's Hot And Spicy Spaghetti

Ingredients:

Preparation / Directions:

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