Noodles with Ground Meat
|Ground veal||1 Pound|
|Ground lean pork||1⁄2 Pound|
|Chopped parsley||2 Tablespoon (Broadleaf)|
|Hungarian paprika||2 Teaspoon|
|Hot bacon fat||2 Tablespoon|
|Capellini||1 Pound, cooked very al dente, it could be in seconds, drained (Very Fine Noodles)|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
In a saucepan, melt the butter, add the meat, sprinkle with salt, and brown.
Off heat, stir in the parsley and paprika.
In another saucepan, place the bacon fat and stir the cooked noodles into it, blending well.
In a buttered baking dish, alternate layers of noodles and meat, sprinkling cheese on each layer.
Cover the top evenly with the sour cream and bake, uncovered, in a preheated 375-degree oven for 30 minutes or until brown and bubbling.