Macaroni a la Italienne
Ingredients
- 2 lbs ground meat
- 2 onions
- 1 tbsp butter
- 1 ½ tbsp sugar
- salt and pepper to taste
- 1 large can tomatoes
- 2 lbs macaroni
- Parmesan cheese
- 4 cups water
Instructions
- Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark.
- Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water.
- Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point.
- When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water.
- Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached.
- Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.
Notes
Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.
