1/2 pound macaroni elbows

1 1/2 pounds short ribs of beef
2 tablespoons olive oil
3 1/2 cups tomatoes, peeled
1/2 teaspoon fennel seed
1 small onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf

Brown short ribs in hot olive oil, add tomatoes, onion, salt, pepper, fennel seed and bay leaf; cover and cook slowly 1 hour.

Sprinkle macaroni elbows around ribs, cover and cook 15 minutes longer.

Serve hot.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Edouard Manet: Le fifre, 1866.

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