ZITELLI’S MACARONI STEW
Take one-half pound of real Italian macaroni, boil it in plenty of water, slightly salted, till soft, say, about twenty minutes; take one quart of tomatoes, one-half pint of water and two ounces of fat bacon cut into small pieces. Now one onion and a small bunch of parsley; boil all these together (apart from the macaroni) for half an hour, then pass the mixture through a colander; add one tablespoonful of butter and season with salt and pepper to taste.
Put it on the fire again and let it boil for five minutes. Let the macaroni and the sauce both be very hot. In a tureen place a layer of the macaroni covered with grated cheese; then cover with a ladleful of the sauce and repeat the layers until the entire amount is served. It should be dished in deep soup plates for individual servings.