Macaroni Napolitaine Recipe

(Maccheroni alla Napoletana)



Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it

is frying put one small onion through the grinder. As soon as the pork

begins to brown add the onion, the parsley chopped, a clove (or small

section) of garlic shredded fine, and a few dried mushrooms which have

been softened by soaking in warm water. When the vegetables are very

brown (great care must be taken not to burn the onion, which scorches

very easily) add 1/2 lb. round steak ground coarsely or cut up in little

cubes. When the meat is a good brown color, add some fresh or canned

tomatoes or half a tablespoonful of tomato paste and simmer slowly until

all has cooked down to a thick creamy sauce. It will probably take 3/4

hour. The sauce may be bound together with a little flour if it shows a

tendency to separate.



This sauce is used to dress all kinds of macaroni and spaghetti, also

for boiled rice (see Risotto). The macaroni or spaghetti should be left

unbroken when cooked. If they are too long to fit in the kettle immerse

one end in the boiling salted water and in a very few minutes the ends

of the spaghetti under the water will become softened so that the rest

can be pushed down into the kettle. Be careful not to overcook it, and

it will not be pasty, but firm and tender. Drain it carefully and put in

a hot soup tureen. Sprinkle a handful of grated cheese over it and pour

on the sauce. Lift with two forks until thoroughly mixed.

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