1919 - The International Jewish Cookbook

Lamb and Macaroni

DDV CULINARY

Dilute one can of concentrated tomato sauce with one quart of water;
mince two medium-sized onions very fine
and fry slowly in olive oil or drippings until they are a golden brown,
and add to tomatoes.
Fry one and one-half pounds of lean neck of lamb in a little drippings
until the meat is nicely browned all over and add to the tomatoes,
season with one clove of garlic,
two bay leaves,
two teaspoons of sugar,
pepper
and salt,
and let it simmer for about one and one-half hours,
or until the meat is tender and the sauce has become the consistency of thick cream.
Have ready some boiled macaroni, put in with the meat and stir well.
Serve hot.

Short ribs of beef may be cooked in the same manner.