Macaroni a la Italienne
| 2 lbs. ground meat 2 onions 1 large tablespoon butter 1½ tablespoons sugar salt and pepper to taste 1 large can tomatoes 2 lbs. macaroni Parmesan cheese 2, 3 or 4 cups water |
Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.
Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.
To serve with Macaroni Italienne the following is very fine.
Have the butcher cut a 2 pound round steak as thin as possible and prepare the following way:
| 1 generous cup grated bread crumbs 2 anchovies, cut fine ½ tablespoon parsley, cut fine 3 eggs boiled hard ½ tablespoon parmesan cheese seasoning to taste |
Grate the bread, cut anchovies and parsley fine. Mix all with seasoning and cheese and spread on steak. Now place the eggs which have been boiled hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at equal distance from each other, and roll up and bind with skewers or cord. Put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done, at which time the meat roll will also be ready to serve. Place the roll on a dish and cut in slices.