1 pound spaghetti

3 beef kidneys, ground
1/4 cup olive oil
1 pinch of cinnamon
1 can tomato paste mixed with 3 cups water
2 bay leaves
1 cup burgundy wine
paprika
salt and pepper

1/4 pound Parmesan cheese, grated

Heat olive oil in deep casserole, add beef kidneys, seasoings and wine; cover, and stew 1 hour.

Remove cover and allow wine to simmer down, stir in tomato paste; simmer 30 minutes.

Cook spaghetti in boiling, salted water; drain, place in casserole and cover with kidney sauce, sprinkle with cheese and paprika.

Bake in a moderate oven (350 degrees F.) about 10 minutes, or until the cheese is a golden brown.

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 -- Giovanni Battista Segantini Mezzogiorno sulle Alp: Giornata di vento, 1891.

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