2 cups elbow macaroni (quadrettini)

1/2 cup butter
1/2 cup carrots, diced
3 stalks celery, chopped
1 pound beef, ground
3 cups tomatoes, chopped
1/4 cup olive oil
1/3 cup onion, diced
3 cloves garlic, chopped
1 can (6 oz.) tomato paste
2 teaspoons salt
1 pound spinach, cooked, drained and chopped

Parmesan cheese, grated

Heat butter and olive oil in a heavy skillet, add carrots, celery and garlic; brown slightly and add beef, cook 10 minutes and add tomato paste, tomatoes and salt; simmer 1 1/2 hours.

Cook macaroni in boiling, salted water about 10 minutes before meat sauce is ready; drain.

Combine macaroni, meat sauce and spinach, mixing lightly; pour into a greased casserole and sprinkle with grated cheese.

Bake in a moderate oven (350 degrees F.) until piping hot.

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 -- Marie Bracquemond: Le gouter, 1880.

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