_Maccheroni alla Bolognese_
1/4 lb. raw round steak
A slice of salt pork or bacon (2 oz.)
1 tablespoon butter or substitute
1 pint hot water or broth
1 small carrot
1/4 onion
1 large piece celery
1/2 tablespoon flour
Pepper, nutmeg if desired
Chop the meat and vegetables fine and put them over the fire with the
butter. When the meat has browned add the flour and wet the mixture
with hot water or broth, allowing it to simmer from half an hour to an
hour. It is done when it is the consistency of a thick gravy.
This is enough sauce for 1 lb. of macaroni or spaghetti. Dried
mushrooms are a good addition to this sauce. They may be soaked,
drained and chopped with other vegetables. This sauce forms the basis
for the dish of scalloped cornmeal called _Polenta Pasticciata_.