Macaroni with Tomato Sauce
Maccheroni al Sugo
Ingredients
- 2 quarts of water
- 3/4 pound of macaroni
Instructions
Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the bottom.
Prepare the sauce as follows:
Ingredients
- 1 good slice of ham fat
- piece of onion
- piece of celery
- parsley
- 2 tablespoons of tomato paste
- 3 tablespoons of grated Parmesan cheese
Instructions
Take a good slice of ham fat, and chop very fine with it onion, celery, and some parsley.
Then put this into a frying-pan and cook until the grease is colored. (If desired, add a small lump of butter.)
When well colored add tomato paste dissolved in a little hot water.
Boil all together for fifteen minutes.
Drain the macaroni, and put it into the frying-pan with the sauce.
Mix well with fork and spoon over the fire, so that the macaroni will be thoroughly seasoned.
Then add Parmesan cheese, mix again, and serve.
If no tomato paste is available make the tomato sauce as follows:
Ingredients
- 1/4 of an onion
- piece of celery the length of a finger
- 2 or 3 basil-leaves
- small bunch of parsley
- 7 or 8 tomatoes (fresh or canned)
- salt and pepper
- 4 tablespoons of good olive-oil
Instructions
Chop up fine onion, celery, basil-leaves, and parsley.
Slice tomatoes (fresh or canned), add salt and pepper, and put all on together to cook in good olive-oil.
Stir occasionally, and when it becomes as thick as cream, strain, and add the macaroni as before directed.
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