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.
Put it on the fire again and let it boil for five minutes. Let the
macaroni and the sauce both be very hot. In a tureen place a layer of
the macaroni covered with grated cheese; then cover with a ladleful of
the sauce and repeat the layers until the entire amount is served. It
should be dished in deep soup plates for individual servings.