Macaroni with Tomato Sauce

Ingredients

• enough macaroni to make a pint
• Open a can of tomatoes
• a clove of garlic bruised
• very little mace
• season with salt, cayenne
• a little butter
• a quantity of grated cheese

Method

1. 1

   Boil macaroni for fifteen minutes, drain, and place on a dish.

2. 2

   Prepare tomato sauce by simmering tomatoes, seasoning, pressing through a sieve, and thickening with butter.

3. 3

   Pour sauce over macaroni and sprinkle with cheese.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 11. The excerpt below is the record exactly as published.

enough macaroni to make a pint; cover with boiling water slightly salted, and boil fifteen minutes ; drain. Cut into small pieces one small onion, put it in a pan with a little oil or lard, simmer until brown, and add half a pint of hot water or soup, then add half a pound of cooked meat of any kind, and also add the macaroni, salt and pepper to taste ; now add a teaspoonful of flour, cover, and let the dish sim.mer fifteen minutes. This is an excellent way of disposing of those odds and ends which, while they are not large enough to be served a second time, are never- theless too good to be thrown away. Macaroni with Tomato Sauce. — Boil the macaroni fifteen minutes ; then drain, put it on a flat dish, and pour round it a tomato sauce ; strew over the dish a quantity of grated cheese. The tomato sauce is prepared as follows : Open a can of tomatoes that contains but little hquid ; simmer them gently three-quarters of an hour ; season with salt, cayenne, a clove of garlic bruised, and very little mace. Press them through a fine sieve ; put the pulp in a clean, hot stewpan with a little butter

Cook this with the app: pantry check, scaling, and the assistant.