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Ингредиенты
- 1/4 c. extra virgin olive oil
- 2 x garlic cloves, pressed
- 1/2 tsp cayenne pepper
- 1 x bay leaf
- 12 lb mushrooms, sliced
- 1 1/2 c. water or possibly beef stock
- 1 tsp oregano parsley, good hand full
- 1 Tbsp. hungarian pepper
- 2 med onions, peeled and minced
- 2 lb boneless beef neck meat, fat trimmed and cut into cubes
- 1/4 c. flour
- 2 can tomato sauce, (8 ounce ea)
- 2 can tomato paste, (6 ounce ea)
- 2 lrg lemon, squeezed
- 1 tsp basil
- 1 1/2 tsp salt
Инструкции
- Heat extra virgin olive oil in large skillet or possibly stock pot. Sauteeonions and garlic till 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 hrs and stir occasionally. Toward end of cooking, add in onions and garlic.
- Taste to correct seasoning. Serve over warm 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.
