MUSHROOM SAUCE, ITALIAN STYLE
(For macaroni, spaghetti, ravioli and
rice.)–A small piece of butter about the size of an egg. One or two
small onions, cut very small. About two pounds of beef. Let all brown.
Prepare as you would a pot roast. Add Italian dried mushrooms, soaked
over night in hot water, chopped in small pieces. Add about one-half can
of tomatoes. Let all cook well. Salt and pepper to taste. Add a little
flour to thicken.