Macaroni à l’Italienne

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ¾ cup macaroni.
  • 2 quarts boiling salted water.
  • ½ onion.
  • 2 cloves.
  • cups Tomato Sauce II.
  • ½ cup grated cheese.
  • 2 tablespoons wine.
  • ½ tablespoon butter.

    Method

    Cook macaroni in boiling salted water, with butter, and onion stuck with cloves; drain, remove onion, reheat in tomato sauce, add cheese and wine.