Zitelli's Macaroni Stew

Ingredients

• one-half pound of real Italian macaroni
• one quart of tomatoes
• one-half pint of water
• two ounces of fat bacon
• one onion
• a small bunch of parsley
• one tablespoonful of butter
• season with salt and pepper to taste

Method

1. 1

   Boil the macaroni in salted water until soft, about twenty minutes.

2. 2

   Boil the tomatoes, water, bacon, onion, and parsley together for half an hour, then strain.

3. 3

   Add butter and season with salt and pepper.

4. 4

   Boil the sauce for five minutes.

5. 5

   In a tureen, layer macaroni and sauce, topping with grated cheese, until all is served.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 35. The excerpt below is the record exactly as published.

ZITELLrS MACARONI STEW Take one-half pound of real Italian macaroni, boil it in plenty of water, slightly salted, till soft, say, about twenty minutes; take one quart of tomatoes, one-half pint of water and two ounces of fat bacon cut into small pieces. Now one onion and a small bunch of parsley; boil all these together (apart from the macaroni) for half an hour, then pass the mixture through a colander; add one tablespoonful of butter and season with salt and pepper to taste

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