apalachicola spaghetti sauce

★★★★★ 1 Review
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By Lynnda Cloutier
from Mission Viejo, CA

From my old recipes

★★★★★ 1 Review

Ingredients For apalachicola spaghetti sauce

  • 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
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How To Make apalachicola spaghetti sauce

  • 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

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