SPAGHETTI ALLA NAPOLITANA

Ingredients

• 1/2 lb Round steak, cut into small cubes
• 1 clove Garlic
• 1/4 lb Bacon or salt pork, diced (Originally salt pork. Substituted with bacon for modern preference.)
• 1/4 cup Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
• 1 small Small onion, finely chopped
• 1 pint Fresh or canned tomatoes
• 1 tablespoon Butter or olive oil (Originally butter or substitute. Olive oil is a good substitute.)
• 1/4 cup Dried mushrooms, rehydrated (optional) (Quantity estimated (not specified in original recipe))
• 1 lb Spaghetti (Quantity estimated (not specified in original recipe))
• 1/2 cup Grated Parmesan cheese (Quantity estimated (not specified in original recipe))
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Flour (optional) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Grind the salt pork (or dice the bacon) and try it out in a saucepan over medium heat. While it is frying, put the onion through the grinder (or chop finely). As soon as the pork begins to brown, add the onion, chopped parsley, finely shredded garlic, and the rehydrated mushrooms (if using). Cook until the vegetables are very brown, being careful not to burn the onion. This should take about 5 minutes.
2. 2Add the meat (cut into small cubes) to the saucepan. Cook until the meat is browned. This should take about 5-7 minutes.
3. 3Add the tomatoes to the saucepan and simmer slowly until the sauce has cooked down to a thick, creamy consistency, about 30 minutes. If the sauce seems too thin, you can thicken it with a little flour. Stir in the butter or olive oil.
4. 4Cook the spaghetti in a large pot of boiling salted water according to package directions until al dente. If the spaghetti is too long to fit in the pot, immerse one end in the boiling water until softened, then push the rest down. Be careful not to overcook it.
5. 5Drain the spaghetti carefully and put it in a hot soup tureen or serving bowl. Sprinkle with grated Parmesan cheese and pour the sauce over it. Lift with two forks until thoroughly mixed. Season with black pepper.