Apalachicola Spaghetti Sauce Recipe

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Apalachicola Spaghetti Sauce

Lynnda Cloutier


From my old recipes

pinch tips: How to Use a Meat Thermometer




about 4 cloves garlic, peeled and cut in slivers
3 lbs. lean boneless beef or chuck, cut in 3/4" cubes
3 tbsp. flour
3 tbsp. oil, preferably olive
4 large onions, chopped (about 4 cups)
2 cans (28 oz. each) tomatoes
1 can (12 oz) tomato paste
water (1 tomato paste can)
1 tbsp. each worcestershire, sugar and salt
1/2 t. pepper
2 bay leaves

Directions Step-By-Step

Insert 1 garlic sliver into each cube meat. Coat meat with flour.
In large kettle in hot oil, brown meat in several batches. Remove and drain on paper towels. Set aside. Pour off all but 2 T. oil.
Add onions, sauté until lightly browned. Add meat, tomatoes, tomato paste, water, Worcestershire, sugar, salt, pepper and bay leaves. Bring to boil. Reduce heat. Cover. Stir occasionally to prevent sticking.
Simmer 4 to 6 hours or until meat is tender. Add more water if needed if sauce becomes too thick. Discard bay leaves. Serve over spaghetti or noodles. Makes 10 cups
Source: My Old Recipes

About this Recipe

Course/Dish: Beef, Other Sauces
Regional Style: Italian