Apalachicola Spaghetti Sauce Recipe

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Apalachicola Spaghetti Sauce

Lynnda Cloutier

By
@eatygourmet

From my old recipes


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Ingredients

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

1
Insert 1 garlic sliver into each cube meat. Coat meat with flour.
2
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.
3
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.
4
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