Apalachicola Spaghetti Sauce
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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·about 4 cloves garlic, peeled and cut in slivers
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·3 lbs. lean boneless beef or chuck, cut in 3/4" cubes
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·3 tbsp. flour
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·3 tbsp. oil, preferably olive
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·4 large onions, chopped (about 4 cups)
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·2 cans (28 oz. each) tomatoes
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·1 can (12 oz) tomato paste
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·water (1 tomato paste can)
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·1 tbsp. each worcestershire, sugar and salt
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·1/2 t. pepper
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·2 bay leaves
How to Make Apalachicola Spaghetti Sauce
- 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 Apalachicola Spaghetti Sauce
Course/Dish: Beef Other Sauces
Regional Style: Italian
