1/2 lb. round steak
1/4 lb. salt pork or bacon
1 small onion
A clove of garlic
1 tablespoon butter or substitute
A few dried mushrooms, if desired
Several sprigs parsley
Fresh or canned tomatoes
Grind the salt pork and try it out in a saucepan. While it is frying
put the onion through the grinder. As soon as the pork begins to brown
add the onion, the parsley chopped, the garlic shredded fine, and the
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 the meat ground coarsely or cut
up in little cubes. When the meat is a good brown color, add about one
pint of tomatoes 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. Spaghetti should be left unbroken when it is cooked.
If it is 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.