Italian Macaroni

Ingredients

• One pound beefsteak ground fine in meat chopper
• half can of tomatoes
• two medium sized onions
• half cup of butter
• one-third package of macaroni
• seasoning to taste with salt
• A little olive oil added to the sauce makes it richer.

Method

1. 1

   Simmer ground beefsteak and tomatoes for two hours.

2. 2

   Brown onions in butter.

3. 3

   Stew macaroni for one hour.

4. 4

   Mix onions, tomatoes, and meat for sauce.

5. 5

   Serve macaroni on a platter, cover with sauce, and top with grated cheese.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 64. The excerpt below is the record exactly as published.

Italian Macaroni. — One pound beefsteak ground fine in meat chopper, add to this half can of tomatoes ; put in a pot and set on back of stove to simmer for two hours. Grind two medium sized onions and brown in half cup of butter. Stew about one- third package of macaroni for one hour. When meat, toma- toes, onions and macaroni are all cooked mix onions, tomatoes and meat together for a sauce, seasoning to taste with salt. Put macaroni on a large platter, spreading sauce over it and covering all with thick layer of grated cheese (Edam prefer- red). A little olive oil added to the sauce makes it richer.

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