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LAMB AND MACARONI

(Meats) - (The International Jewish Cook Book)







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.











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