STEW OF BEEF OR VEAL WITH MACARONI (Stufato di Vitello con Maccheroni)

Ingredients

• 1 1/2 lbs Beef or veal, suitable for stewing
• 1/4 cup Vegetable oil or shortening
• 1 cup Broth (beef or vegetable) or buttermilk (Originally sour milk. Substituted with buttermilk for modern preference. Beef or vegetable broth can be used for a different flavor profile.)
• 2 large Onions
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 8 oz Macaroni (Quantity estimated (not specified in original recipe))
• 1/2 cup Tomato sauce (Quantity estimated (not specified in original recipe))
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the beef or veal into small, bite-sized pieces. Season each piece generously with salt and pepper.
2. 2Finely chop the onions. Heat the vegetable oil or shortening in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until they are softened and lightly browned, about 5-7 minutes.
3. 3Add the seasoned meat to the pot and cook, stirring occasionally, until it has absorbed most of the fat and is lightly browned on all sides, about 5-7 minutes.
4. 4Pour in the broth or buttermilk. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or until the meat is tender. Stir occasionally.
5. 5While the stew is simmering, cook the macaroni according to package directions. Drain the macaroni.
6. 6Toss the cooked macaroni with the tomato sauce and butter. Serve the stew over the macaroni.