Green Noodles with Italian Meat Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Cook noodles in rapidly boiling water as described in "To Make Noodles".
Drain. Serve hot mixed with this sauce from a Bleeker Street Italian restaurant:
3/4 lb ground beef
1 tbsp olive oil
1/4 lb pork sausage
1/4 cp chopped peeled onions
1/4 cp chopped celery
1 clove garlic, peeled and minced
1 (1 lb.) cans tomatoes, chopped
2 (6 oz.) cans tomato paste
1/4 cp grated Parmesan cheese
2 tbsp finely cut parsley
1 1/2 tsp salt
1 tsp oregano
1 - Brown beef in oil in large, heavy skillet or saucepan.
2 - Stir bulk sausage into beef.
3 - Cook and stir until all is well browned.
4 - Add onions, celery and garlic.
5 - Cook and stir 5 minutes.
6 - Add tomatoes and tomato paste.
7 - Stir and cook few minutes.
8 - Add cheese, parsley, salt and oregano.
9 - Mix well.
10 - Cover skillet.
11 - Let simmer over low heat about 1 hour and 30 minutes.
12 - Skim off excess fat from top.
13 - Serve hot over hot green noodles, or pour noodles into serving dish, mke well in center, pour meat sauce into well.
Makes 6 servings
Some Italian cooks turn noodles and meat sauce into shallow baking
dish, sprinkle top with Parmesan, and brown a few minutes under
moderat brolier heat.
The green noodles with meat sauce make a main dish for luncheon
or supper. Serve plain green noodles or the creamed dish, as the
Italians do, with fish, chicken, or meat,