1 pound egg noodles (1/4 inch wide)

1/4 pound butter
1 tablespoons olive oil
1 medium can tomatoes
1 pound beef, ground
1 tablespoons tomato paste
1 onion, chopped fine

Parmesan cheese, grated

Brown onion in hot olive oil; add beef, tomatoes, tomato paste; cook slowly for 1 hour.

Boil noodles in salted water for 10 minutes; drain, cover with meat sauce, sprinkle with cheese and serve.

Serves 6.

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 -- Edgar Degas: La classe de danse, around, 1872.

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