apalachicola spaghetti sauce
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From my old recipes
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Ingredients For apalachicola spaghetti sauce
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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
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1Insert 1 garlic sliver into each cube meat. Coat meat with flour.
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2In 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.
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3Add 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.
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4Simmer 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
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