Instructions:

Jo Mazzotti

Source: Fannie Farmer Cookbook - Tenth Edition

1/4 cup butter or other cooking fat
1 1/2 pounds lean pork, ground
8 large onions, sliced
3 cans concentrated tomato soup or
    1 can tomato paste and 2 cups water
1 pound mushrooms, sliced
1 bunch celery, diced
2 green bell peppers, cut fine
Juice of 1/2 lemon
Salt and pepper
1 pound sharp cheese, cut small
1 large package broad noodles

Excellent for a buffet supper. Even better if you make the sauce the day  before and let it season. Use other meats in place of pork if more   convenient - ground beef or pork sausage. If you use sausage, you will not need extra fat.

Cook butter, pork and onions together until well browned. Add tomato paste, mushrooms, celery, peppers, lemon juice, salt, pepper and cheese. Simmer 15 minutes to make a rich sauce.

Meanwhile, in a deep kettle of boiling, salted water (1 teaspoon to each quart), cook noodles until just tender. Drain and mix with the sauce. Cover closely and cook slowly 1 hour on top of stove or in a 350 degree F oven.

Serves 12 to 16.