[7] ] See [Suggestions, page 5.]
BOLOGNESE SAUCE FOR MACARONI
Maccheroni alla Bolognese
- ¼ lb. raw round steak
- A slice of salt pork or bacon (2 oz.)
- 1 tablespoon butter or substitute
- 1 pint hot water or broth
- 1 small carrot
- ¼ onion
- 1 large piece celery
- ½ tablespoon flour
- Pepper, nutmeg if desired
Chop the meat and vegetables fine and put them over the fire with the butter. When the meat has browned add the flour and wet the mixture with hot water or broth, allowing it to simmer from half an hour to an hour. It is done when it is the consistency of a thick gravy.
This is enough sauce for 1 lb. of macaroni or spaghetti. Dried mushrooms are a good addition to this sauce. They may be soaked, drained and chopped with other vegetables. This sauce forms the basis for the dish of scalloped cornmeal called Polenta Pasticciata.
TOMATO SAUCE
Salsa di Pomidoro
Pellegrino Artusi, the inimitable author of that droll yet practical manual of cooking SCIENCE IN THE KITCHEN AND THE ART OF EATING WELL (La Scienza in Cucina e l'Arte di mangiar bene) has the following to say about tomato sauce.