Take one-half pound of beef
without fat.
Prepare the ham fat as in
the preceding receipt, chopped up with onion, celery, and parsley. Cut
the meat into several pieces, put it with the fat, etc., into a frying-pan.
Add salt and pepper. Cook until the meat is colored, then add two tablespoons
of wine, white or red. When the wine is absorbed add two tablespoons of
tomato paste dissolved in hot water. (Or tomato sauce as in preceding.)
Boil all together for five
minutes, with cover
on the saucepan, then add
one cup of boiling water, and allow it to simmer until the meat is thoroughly
cooked--about one-half an hour.
Boil and strain the pasta
and pour over it the sauce from the meat. Mix well, and serve with the
meat in the middle and the pasta around it, with cheese (grated Parmesan)
sprinkled over it.
This dish can be made with
veal or mutton instead of the beef. |
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