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Macaroni à l’Italienne

A dish that gets its character from onion and tomato sauce ii.

Table For Cooking Cereals

contains glutencontains dairycontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 180 ml macaroni
  • 1890 ml boiling salted water
  • ½ onion
  • 2 cloves
  • 350 ml Tomato Sauce II
  • 120 ml grated cheese
  • 30 ml wine
  • 7 ml butter
Make it lactose-friendly
  • ½ cup grated cheese → lactose-free or aged hard cheese (naturally lower lactose)
  • ½ tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine.
Nutrition (estimated, per serving)
Calories380
Protein11.8 g
Fat7.3 g
Carbs66.7 g
Fiber6.1 g
Sodium21 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States