SPAGHETTI NAPOLITAINE
SPAGHETTI NAPOLITAINE
(Spaguetti alla Napoletana)
Grind ¼ lb. salt pork or bacon and fry it out in a saucepan. While it is frying put one small onion through the grinder. As soon as the pork begins to brown add the onion, the parsley chopped, a clove (or small section) of garlic shredded fine, and a few dried mushrooms which have been softened by soaking in warm water. When the vegetables are very brown (be careful not to burn the onion, which scorches very easily) add ½ lb. round steak ground coarsely or cut up in little cubes. When the meat is a good brown color, add some fresh or canned tomatoes or half a tablespoonful of tomato paste and simmer slowly until all has cooked down to a thick creamy sauce. It will probably take ¾ hour. The sauce may be bound together with a little flour if it shows a tendency to separate.
This sauce is used to dress all kinds of macaroni and spaghetti, also for boiled rice. The spaghetti should be left unbroken when cooked. If they are too long to fit in the pot immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the pot. Be careful not to overcook it, and it will not be pasty, but firm and tender. Drain it carefully and put in a hot soup tureen. Sprinkle a handful of grated cheese over it and pour on the sauce. Lift with two forks until thoroughly mixed.
More Italian recipes:
STEAMED ARTICHOKES Carciofi a vapore)
CHICKEN WITH SAUCE PIQUANTE Pollo al diavolo)
SCRAMBLED EGGS (Uova strapazzate)
LENTIL SOUP (Zuppa di lenticchie)
VEGETABLE CHOWDER (Minestrone alla Milanese)
