Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   2                    garlic cloves -- pressed
     1/2  teaspoon      cayenne pepper
   1                    bay leaf
  12      pounds        mushrooms -- sliced
   1 1/2  cups          water or beef stock
   1      teaspoon      oregano
                        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:

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.