From: Chef John Storms, Hard Rock Café. Yield: 24 servings. 3 Tbsp. fennel seeds 5¼ lb. cellentani/cavatappi, radiatore or orecchiette pasta 6 Tbsp. extra virgin olive oil 8 cups canned diced tomatoes, drained 5-1/3 cups fajita onions and peppers 1-1/3 cups mushrooms, sautéed 1 tsp. dried oregano 1 tsp. red pepper flakes 5¼ lb. hamburger 2 Tbsp. kosher salt 2 Tbsp. garlic, minced 2 Tbsp. black pepper, coarsely ground 1 tsp. dried oregano 1 tsp. ...
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