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
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
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Apalachicola Spaghetti Sauce: