Macaroni with Tomato Sauce (Maccheroni al Sugo)

Ingredients

• 2 quarts Water
• 0.5 pound Macaroni
• 1 teaspoon Salt (Or to taste)
• 2 tablespoons Ham fat (Or olive oil)
• 0.5 medium Onion (Finely chopped)
• 1 stalk Celery stalk (Finely chopped)
• 2 tablespoons Fresh parsley (Finely chopped)
• 1 tablespoon Butter (Optional)
• 2 tablespoons Tomato paste
• 3 tablespoons Grated Parmesan cheese

Instructions

1. 1Bring 2 quarts of water to a rolling boil in a large pot. Add salt.
2. 2Break the macaroni in half and add it to the boiling water. Cover the pot and cook for 15 minutes, or until the macaroni is tender but still firm to the bite (al dente).
3. 3While the macaroni is cooking, prepare the sauce. In a frying pan, add the ham fat (or olive oil), chopped onion, celery, and parsley. Cook over medium heat until the onion is softened and the grease is colored, about 5 minutes.
4. 4If desired, add a tablespoon of butter to the frying pan. Add the tomato paste dissolved in a little hot water (about 1/4 cup). Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. 5Drain the macaroni well. Add the drained macaroni to the frying pan with the tomato sauce. Mix well with a fork and spoon over medium heat, ensuring the macaroni is thoroughly coated with the sauce.
6. 6Remove from heat and stir in the grated Parmesan cheese. Serve immediately.