Break the macaroni into inch lengths, and stew twenty minutes, or until
tender. Prepare the sauce beforehand. Cut half a pound of beef into
strips and stew half an hour. The water should be cold when the meat
is put in. At the end of that time, add a minced onion and a pint of
tomatoes peeled and sliced. Boil for an hour, and strain through a
cullender when you have taken out the meat. The sauce should be well
boiled down by this time. You do not want more than a pint for a large
dish of macaroni. Return the liquid to the saucepan, add a good piece
of butter, with pepper and salt, and stew until you are ready to dish
the macaroni. Drain this well, sprinkle lightly with salt, and heap
upon a chafing-dish or in a root-dish. Pour the tomato-sauce over it;
cover and let it stand in a warm place ten minutes before sending to
table. Send around grated cheese with it. The Italians serve the meat
also in a separate dish as a ragoût, adding some of the sauce, highly
seasoned with pepper and other spices.