Ingredients
1 pound macaroni
2 eggs and 2 additional yolks
1/2 cup olive oil
1 clove garlic, chopped
1/4 cup red wine
1 tablespoon catsup
1/2 teaspoon black pepper
1 teaspoon fennel seed
1/2 cup and 1 additional tablespoon Parmesan cheese, grated
1 pint milk, hot
1/2 tablespoon salt
1 large onion, sliced
2 pounds beef, ground
1/2 cup canned tomatoes, crushed
1/2 cup pistachio nuts
1/2 teaspoon cinnamon
1/8 pound butter
1 1/2 tablespoons flour
Directions
Saute onion and garlic in hot olive oil; add meat and cook 20 minutes, breaking meat up with a fork.
Add wine, tomatoes, catsup, nuts, pepper, cinnamon, fennel seed; stir until meat is nearly dry.
Cook macaroni in boiling, salted water until tender; drain and return to pot.
Beat eggs with 1/2 cup cheese and pour over macaroni; mix well, and place half the macaroni in a deep, greased baking dish, cover with meat mixture and the remaining macaroni.
Melt butter, add flour gradually and hot milk; whip until smooth.
Remove from fire; add additional egg yolks and 1 tablespoon cheese, mix and pour evenly over macaroni.
Bake in a moderate oven (350 degrees F.) about 25 minutes.
To serve, cut into 3-inch squares.
Serves 6.
Note: This dish is enjoyable served cold, should any be left over.
Notes
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, Musiciens a l'orchestre, 1870/71. |