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Macaroni with Meat and Sauce

A historical recipe from Simple Italian Cookery, by Antonia Isola.

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A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. one-half pound of beef without fat
  2. two tablespoons of wine
  3. two tablespoons of tomato paste dissolved
  4. one cup of boiling water

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take one-half pound of beef without fat.
  2. Prepare the ham fat as in the preceding receipt, chopped up with onion, celery, and parsley.
  3. Cut the meat into several pieces, put it with the fat, etc., into a frying-pan.
  4. Add salt and pepper.
  5. Cook until the meat is colored, then add two tablespoons of wine, white or red.
  6. When the wine is absorbed add two tablespoons of tomato paste dissolved in hot water.
  7. (Or tomato sauce as in preceding.) Boil all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to simmer until the meat is thoroughly cooked--about one-half an hour.
  8. Boil and strain the macaroni as before, and pour over it the sauce from the meat.
  9. Mix well, and serve with the meat in the middle and the macaroni around it, with cheese (grated Parmesan) sprinkled over it.
  10. This dish can be made with veal or mutton instead of the beef.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Sieve
Source Public domain in the USA
Credit

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.