Contrary to the confident declaration that "this is not really Italian" at the beginning of the video, this recipe is actually exactly what would have been prepared and eaten in the 19th century in Southern Italy (remembering the country of Italy as we now know it was only completed in 1871). Any Sicilian, for example, would have recognized this dish as "maccaruna di zitu", a dish commonly associated with weddings (zitu means "fiance" in Sicilian, and this is why we call tubular pasta "ziti" today). "Macaroni" was a term used all over Italy as a generic term for what is now called "pasta" (which just means "dough" in modern Italian). The use of salt pork or lard for the fat (meat was often leaner in those days), ground meat, onions, and canned tomatoes cooked for a long time was a basic ragú and was used all the time in cooking (and still is). The use of long macaroni is also classic in this dish. Contrary to public opinion, Sicilians did not use a ton of garlic in those days, so a recipe without it is absolutely legit. The recipe specifies only "cheese", and in both Italy and America in those days it would probably have been a simple farmhouse-type cheese, remembering that the distinct and rigorous cheese names we have today weren't as rigid in those days. In other words, this recipe is _very_ Italian, both in spirit and in detail, and was in fact a very faithful rendering of what was being eaten in Italy at the same time (though people were a lot hungrier in Italy at the time, but that's a different story).
As an Italian, I obviously expected to find something to whine about by the end of the video but surprisingly I can confirm it's a quite genuine recipe for baked pasta. Especially considering contemporary Italian-American cuisine that would have used tons of garlic and dried herbs. Meat sauces in Italy are usually just meat onion and tomato as in the video (no oregano or basilico or whatever). The canned mushroom are the only ingredient out of place, whereas peas, which were mentioned in the video, are actually common in some places.
@@alicetwain I always thought the amount of garlic, or whether people leave it in the food or take out the garlic clove, or even if they mix garlic and onion was regional... --but then I started realizing it seemed to change between families more than regions. **shrugs**
Agree. I had an Italian relative who shared a similar recipe. Spot on. Although simple, the all day cooking, I think, brought quite a depth to it. Quite a comfort food, family recipe, taste - nothing commercial about it.
@@azael1474 doesn't the meats in Italy have herbs or spices in it? Like ground black or red pepper, thyme or fennel, in guanciale? I suspect in America "Italian seasoning" is just a combination of herbs that are typically used to cure meats, but those cuts and the process of curing them was too expensive in America.
When I was in elementary school, the cafeteria used to serve this dish ( but using elbow macaroni and velveeta cheese) for lunch. The school’s menu plainly called it Goulash or Chop Suey ( without the American) and my mom was impressed because she thought the school system was serving international cuisine.
Growing up in the 70’s and 80’s we called this goulash to. Our spaghetti sauce was a different flavor profile. Our goulash was not baked, it was a one pan meal.
My U.S. elementary school did not serve anything like this in the 70’s. My mom sure did though. It was called goulash, made in a big pot and you put a slice of Kraft American cheese in your bowl to melt. It was a hit then and I still make it every other month or so.
I am fanatical about re-creating traditional recipes but in real life people 'use what they have' to get a meal on the table and often the results are better! Thanks for the recipes for a bunch of meals that can be whipped up at the end of a hard day from the sparse contents of an average blokes pantry and fridge!
On mushrooms: So true that canned was what we all used. In my family, fresh mushrooms were an expensive treat, and they were sautéed in butter and served as such, usually on good toast. Would not have dreamed of chopping them up and putting them in with a bunch of other ingredients! 💕🇨🇦
My full blooded Italian grandma called this goulash and she put ground beef and pepperoni in hers. I've kept it alive because it's delicious and there's nothing else like it. I put red pepper flakes on mine.
" .... before you go full Vicenzo's Plate on me .... " had me on the floor aching with laughter. He can be quite ( too much a times ) harsh but your delivery of those sacrosanct Italian recipes, as interpreted by non-Italians in older times, is both entertaining and informative. Please continue without fear or favour! .... and thank you for yet another excellent episode.
I'm from Columbus, Ohio and I am fortunate to say that I ate at Marzetti's Restuarant. Although a child, I have fond memories. Practically every mother would make Johnny Marzetti with various differences. Personally, I like green bell pepper in mine with lots of garlic and black pepper. Thanks Glen
If you ever told my grandpa we were having spaghetti, he expected elbow macaroni with ham, tomatoes and onions. As far as I know it was something my grandmother, or possibly her mother, came up with. You sauté onions in butter, add canned tomatoes, some sugar, salt and pepper, elbow macaroni and some chopped up smoked ham. We always had it in late December/early January because that was when my aunt got her Christmas ham at work. We usually had it with pinto beans and cornbread. This was the only dish my Grandma ever added sugar to.
You cracked me up when you said, “Don’t go all Vincenzo’s Plate on me…” I love both your channels! Personally I think he would be kind in his reaction to your videos, because you almost always explain and clarify what you’re doing and why you think it was done that way during the time period your recipe was from. Seriously I learn so much from your videos…keep ‘em coming ❤️
In the early 1960s, I had the run of the kitchen. To cook or bake what I chose for parents who both worked Saturdays. I had a 1945 God House Keeping Cookbook. Which I read as a txt book. I made this casserole. Thought I invented. I used home butchered. Home processed ground beef, onions, elbow Mac, home canned tomatoes and cheddar cheese. We had the long tube Mac as well. Never thought to use that. MSc cooked al dente.. because I filled, layered in a 4 qt casserole and baked for abt 45 minutes. Very little seasoning beyond black pepper, unless we still has bell peppers in the garden, turning red. I am delighted to see this. I used to feed parents. Later fed to my own children. As a point of reference, my mom was born in 1916. I was born in 1950. Now 72, I still make this. I package and freeze left overs. Hearty, rustic food. We paired with home made white bread, some home made preserves.
I suspect once elbow macaroni was available, people preferred it. Elbow macaroni is easier to serve out of a casserole than the longer tubular spaghetti. Elbow macaroni is also less messy for children to eat since it will fit on a spoon or can be picked up on a fork. If I were doing the laundry in those days, I would definitely opt for the neater to eat food. I think the real glory of this dish is that it is a casserole. Casseroles are great for using up leftovers. Cooking a sauce on the back of the stove was probably relatively easy and routine in the days of wood stoves which would have been warm all day (since the stove normally heated the household hot water, also.)
This is a great channel. My go to channel for home cooking. My mother also made baked spaghetti and used her home canned tomatoes and home grown beef (ground of course). She would put the cooked spaghetti in an old ceramic baking dish about 5 inches high, pour the tomato sauce over top, add the cheese and bake for 40 to 45 minutes. It was always good eats. She would toast home made bread to dip in the spaghetti and also wipe the plate clean. Love your channel...It brings back great memories from my childhood.
The fact that you have to give so many disclaimers, shows Italians are super touchy, which is funny because their cuisine is the actual and original Italian-American cuisine. Tomatoes? The Americas. Peppers? The Americas. Corn for your beloved polenta? The Americas. Use potatoes in your recipes? The Americas. What about sweet potatoes? Yup, the Americas. Vanilla flavor in your desserts? Again, the Americas.
Even as late as the 1970s and the start of the 1980s, the sign at the end of the supermarket aisle with the noodles and spaghetti was labeled MACARONI. I think around the mid-1980s the signs changed to PASTA.
Yeah, about that time we all wanted to sound more European, aka fancier than we really were. "Pasta" sounds much fancier than noodles, or macaroni, or even spaghetti, don't you think, especially if you say it with an Italian accent?
I grew up in New England with this being called "American Chop Suey", usually with green peppers. After making a few rounds of bolognese, I realized that this is basically a quicker version of bolognese and that "Beefaroni" is also the same dish. I merged together all of the techniques plus modern time saving pressure cooking methods and created what I call "Homemade Beefaroni".
My Mom was from Rhode Island and the family called it slumgullin. And I'm spelling it phoenically because I've never seen it written. And mostly heard the word...um...."yelled".
Slumgullin was the name my Aunt in MA used to call a dish made of all the leftovers... Sometimes it was disgusting ( tuna salad doesn't mix well) she was from Scotland
My southern American grandmother, who may or may not have been Italian (long story and a book was written about our family entitled 'The Fiddler on Pantico Run') made the most delicious, simple version of this and she called it goulash. I think the only difference, that I can remember, is she added some green pepper. She always said pork and pork bones sweetened the sauce and boy, was she ever right!! I love these Italian-American mash up recipes and that type of pasta looks incredible!!!! I always love your wink wink in some of your videos because you know the Italian recipe police will be coming for you 😂😂😂😂. Much love to you and Jules!!!!
My family makes goulash too. We're an Italian family, but we always made it all the time. It's a Hungarian dish though. It uses green pepper and paprika in it, but is kinda the same thing as this recipe. We didn't put cheese on it or put it in the oven though. We cooked it on the stovetop.
The salt was probably left out because they were expecting you to use that salt pork, which should bring the salt, and the cheese, which also tends to be salty.
Plus most home-canned tomatoes still tend to have a lot more salt than commercial. My grandmother would salt hers to the point that you usually did not want to add any more salt to a dish made with them.
This recipe has been in my family since the 1800's and I make it often for my family, they love it. It was often cooked on Fridays without meat because of Catholique following from previous generations. No meat on Fridays they would say. I make it with or without, we love it both ways.
Growing up in Minnesota in the 60's and 70's, mom made this a lot. She usually threw in some veggies to stretch the meal....and of course we called it hotdish.
💚 LOVE THIS! My Mom would call this CHEF SURPRISE or GOULASH or SLUMGULLION, different names for variety, same dish. '... an American interpretation of Italian, making what they sorta remember what they ate before they immigrated to the United States...'. I always enjoy your videos + fun sense of humor. Making this recipe today. Thanks!
@@erzsebetkovacs2527 Goulash meant something with paprika in my childhood. (This sort of dish plus green pepper was American Chop Suey. That was the sixties.)
I just realized why I love this show so much. It reminds me of the homestyle cooking that I was taught when I was growing up in the sixties and seventies. Most importantly - You pronounce many words the way that I do. I had French Canadian grandparents.
Its a great reminder that homestyle cooking is tasty and varied and we don't all need to strive for special ingredients or spectacular looking dishes when all we really want is dinner.
So I love watching your videos. Watching you cook all these wonderful dishes and now some wonderful history as a side dish is a wonderful addition. Thank you.
Food is not static, yes. This was a great analysis of how a dish evolves: sometimes it gets called by another name, sometimes the recipe changes to a great extent under the same name. I wonder, though, how the name goulash could have adopted, because even Westernized goulashes are more like a thick stew of beef and potato (not to mention the original Hungarian gulyás, which is a soup).
You nailed it when you said beans. I now add a can of refried beans to my pasta sauce and stir till it's incorporated till smooth, which makes it really stick to your ribs.
Sounds and looks a little like Peg Bracken's Uninspired Casserole, which I still make. In the Canal Zone, we also called it Johnny Marzetti. It appears frequently at my home as it is easy, relatively fast (I don't stew the sauce for very long) and even my autistic grandson loves it. Sometimes, I throw in whole, pitted black olives. Definitely use Italian seasoning, which we refer to as SeasonAll around here.
My mom made this a lot, except for the part where you add cheese and bake it. The only "cheese" it got was the Kraft stuff from a green shaker. I'd forgotten about it until a few months ago when I got a frozen version from Giant Tiger that reminds me so much of my mom's that it was like I'd travelled back in time. I was a fussy kid and this was one thing that I would always eat.
This video was amazing! The pacing makes you feel like a friend, glass of Niagara wine in hand, sitting on the other side of the table. Glen, Kudos on your storytelling craft.
My mom used to make this recipe back in the 1950s and 60s I loved it with the long macaroni can’t find it anymore at least in western Missouri haven’t checked other states when I’ve visited
I remember that my great grandmother, from england, made Italian Macaroni (covered in lots of cheddar) with homemade flat or bowtie macaroni resembling ravioli pasta. I dont think they had store bought noodles.
As a kid in the 1970s, this was called baked spaghetti. My grandmother's cookbook has her adding the recipe from the Fort Dodge Register in 1946 calling it Italian Casserole. My grandmother's elder sister (poor woman was saddled with the name Wessie) was a teacher and cook at a small community school and her recipe for cooking at the school from 1930 called it Italian Macaroni.
my family (mother, grand-mother) would do this but add celery in it. My grand-mother would do it with long macaroni and my mother with the short ones. We call this "macaroni a l'ancienne" in french. Im from the province of Quebec.
Coming from somewhere in my Irish and Welsh ancestry, we made a version we called Slumgum. I only recently discovered this was derived from Slumgullion. Our recipe melted the cheese into the sauce on the stovetop, then mixed together with the elbows. Also added lots of garlic powder and some salt. The cheese was anything meltable that was on hand. On a different variation was "spaghetti stuff", a meatless version of spaghetti with a tomato soup/cheese/garlic sauce.
On Saturdays my father would make slumgullion, though it was never the same twice as it consisted of all the leftovers from the last week put into one pot. We had some unusual dishes on Saturday.
I had a big grin when I saw that you were using the Trini macaroni! 😊Would love to see your take on Trini-style macaroni pie; often eaten with stewed chicken.
A lot of these recipes are basically a start off point for 1001 meals after you've added your own ingredients?but made just as you read it in the books is still a tasty meal!it fascinates me how you delve deep into the origins of the recipes?from A FASCINATED BIGMICK IN THE UK 🇬🇧
That cut of pasta is Bucattini yummmm!!!!! A Sicilian spin on this is adding peas in sauce A dusting of bread crumbs on base of buttered casserole dish Fried eggplant in layers Then topped with dusting of bread crumbs as well after the cheese Just gives it a crunchy topping Thank you for the recipie
Interesting to see the long macaroni noodles. Sunday cookbook show is one of my faves of your series you do. Look forward to it every Sunday night to unwind even though you tape during the day.
My mom always called it Johnny Marzetti. Hers has garlic and a bit of other spices. We used mixed cheese and when served Parmesan-reggiano . Oh and a big chunk of crusty bread with butter.😊
It reminds me of “quick spaghetti” we had when I was a kid which was made with tomato soup instead of tomatoes and elbow macaroni. It was always tasty and satisfying.
I actually shrieked audibly when you said "boil for 20 minutes"! (And I grew up with a mother who was raised in the era of "if you haven't boiled the vegetables to death they aren't healthy.)
My mother may have purloined the recipe from the Scottish Woman's Rural Cookbook you mentioned. It was often a leftover dish [though occasionally made from scratch] from having a very basic spaghetti bolognese, it would be padded out & layered up in a casserole dish to make the meat go another day. If there was even less meat left it could be added through a traditional macaroni & cheese. But then she'd been brought up on rationing & most meals were stretched out for us.
Exactly what I grew up eating - called Macaroni Goulash. I still make it and it is one of the dishes I always keep in my canning pantry (yes, I know, not USDA approved).
I'm from TN and I've seen that called goulash and Chow Main, but not really much in the last 20yrs. I moved to the Presque Isle, ME area and this was being sold as Chow Main
Thanks Glen. I enjoyed the history lesson. The "macaroni" you used looked a lot like what the Italians call Bucatini, which happens to be my favorite pasta.
In Australia it’s called spaghetti bolognese, shortened to spag bol! It appeared in the early 1960’s with the post war influx of Italian migrants, and was a favourite because it was quick and easy to prepare.👏👏👍🇦🇺
Johnny Marzetti was my grandmother’s specialty. It was basically this recipe, but add lots of garlic and onion. She made hers with egg noodles (generously buttered, of course). Miss her cooking! Thank you for reminding me of her. Might have to whip up a batch of Johnny M!
Thanks for talking a bit about the dish 'Johnnie Marzetti'. I'm born & raised in California (and have lived in many places around CA) and hadn't ever heard of it until my Mother in Law in Ohio fed it to me a few years ago. I still had no idea of the history of or around it.
One of my favorite casseroles that I made a couple of times a month back in the 1960s-1970s was my version of this dish. Friends of mine started making it as well, and even improved on it by using flavorful canned pasta sauce and pepperoni slices; or kidney beans. My own version used canned mushrooms and peas and was baked in individual pots instead of a large casserole with the cheese only on top instead of in layers. (Edit) I always used elbow macaroni for my version and simply called Mac n' Beef.
Anytime you put tomato sauce, (beef or no beef) cheese and macaroni together, you have a wonderful meal. I grew up eating versions of this and I was always first at the table. My addiction! From Mary and Lily on A Chef’s Life, it’s called take away hungry. Delicious no matter how you make it.
I could be wrong, but beef larded with salt pork to me means a chunk of beef with salt pork lardoons inserted into it. That's why it would have to cook a long time to break down and get tender.
I remember my Italian-raised Grandma putting a chunk of beef in her Sunday sauce, which simmered for a long time on the stove. Sometimes there was also a brasciole, or a piece of pork, or meatballs and sausages. This was the late '60s to mid '70s.
Elbow Macaroni was used by my Grandmother in southern Ohio (Portsmouth) when she married in early 1900's. This style dish was made by her and then my Mother and now me. My grandmother also made a sweet version, no meat, sugar was added to macaroni and tomatoes and served cold or room temperature. Cheese was always, and still is, what we had on hand.
Ha, I haven't finished watching but got a real chuckle when you said "before you go full 'Vincenzo's Plate' on me", well played, sir! I enjoy both of your channels, his and yours, cheers...
Thank you for solving a long-standing family argument! My sweetie grew up in DC, and her family’s “macaroni “ was this dish (with elbows). I grew up in Atlanta, and my family’s “macaroni “ was the egg-stiffened macaroni and cheese (that’s cheese, not cheese sauce).
My wife's Grandmother made marzetti but used egg noodles and the finished with velveeta. The first time my wife made this for me I was hooked and is now my birthday dinner every year!
My family are .Mormon immigrants, some from New England, the south, and fresh off the boat Europeans. They have been making this dish for more,than 3 generations, cercia 1890's. Rhe name was very derogatory for Italian heritage, Diego. Thanks for the history of where it came from. P.S. We use stewed tomatoes, mushrooms, carrots, heans, and any type of squash 😊
Glen, my mother had a manual grinder that she used to grind left over meat for sauces, hash or pie fillings. She hailed from Northern Italy. Thought you might be interested.
If looking for this pasta, I might suggest Bucatini as an alternative. Good base for a great dish and I agree some additions to make it more flavourable to the modern palate. Very interesting episode
This reminds me of Pastitsio, Greek lasagna. It uses long macaroni too, but then lined up in one direction. A lot of kassei cheese, plus béchamel sauce, 4 eggs in total.
Looks like Perciatelli or bucatini or other long pastas with a hole in the middle. I remember numerous Italian food stores in Toronto where you can purchase pasta from Italy. I have even seen “macaroni”. Why send away for this. Oh, little trick, put sauce in the casserole dish first. You will be surprised. Always enjoy the food history you share with us. Thank you.
I love this recipe - your dish looks beautiful! It is funny - those macaroni tubes look like udon noodles. They are so cool looking. I am going to look around to see if I can find something like them. My area is pretty diverse, so I bet I might be able to find them at local ethnic grocery.
My Mom grew up in Depression era Oklahoma. Her mother was from Arkansas. She told me she never tried spaghetti until she came to California just before high school. She and her mother did cook "goulash" though. Elbow macaroni, ground beef or pork, tomatoes, onions, chili powder, bell pepper and sometimes corn. I'm guessing that may be the Southern Spaghetti of your cook books from that period.
The full length macaroni is available in almost any grocery store in germany. Very easy to get, maybe easyer than elbow-macaroni. My mom made a similar dish quiete often. But she added a bechamel-layer.
Contrary to the confident declaration that "this is not really Italian" at the beginning of the video, this recipe is actually exactly what would have been prepared and eaten in the 19th century in Southern Italy (remembering the country of Italy as we now know it was only completed in 1871). Any Sicilian, for example, would have recognized this dish as "maccaruna di zitu", a dish commonly associated with weddings (zitu means "fiance" in Sicilian, and this is why we call tubular pasta "ziti" today). "Macaroni" was a term used all over Italy as a generic term for what is now called "pasta" (which just means "dough" in modern Italian).
The use of salt pork or lard for the fat (meat was often leaner in those days), ground meat, onions, and canned tomatoes cooked for a long time was a basic ragú and was used all the time in cooking (and still is). The use of long macaroni is also classic in this dish. Contrary to public opinion, Sicilians did not use a ton of garlic in those days, so a recipe without it is absolutely legit. The recipe specifies only "cheese", and in both Italy and America in those days it would probably have been a simple farmhouse-type cheese, remembering that the distinct and rigorous cheese names we have today weren't as rigid in those days.
In other words, this recipe is _very_ Italian, both in spirit and in detail, and was in fact a very faithful rendering of what was being eaten in Italy at the same time (though people were a lot hungrier in Italy at the time, but that's a different story).
As an Italian, I obviously expected to find something to whine about by the end of the video but surprisingly I can confirm it's a quite genuine recipe for baked pasta. Especially considering contemporary Italian-American cuisine that would have used tons of garlic and dried herbs. Meat sauces in Italy are usually just meat onion and tomato as in the video (no oregano or basilico or whatever). The canned mushroom are the only ingredient out of place, whereas peas, which were mentioned in the video, are actually common in some places.
@@alicetwain I always thought the amount of garlic, or whether people leave it in the food or take out the garlic clove, or even if they mix garlic and onion was regional... --but then I started realizing it seemed to change between families more than regions. **shrugs**
Agree. I had an Italian relative who shared a similar recipe. Spot on. Although simple, the all day cooking, I think, brought quite a depth to it. Quite a comfort food, family recipe, taste - nothing commercial about it.
@@azael1474 doesn't the meats in Italy have herbs or spices in it? Like ground black or red pepper, thyme or fennel, in guanciale? I suspect in America "Italian seasoning" is just a combination of herbs that are typically used to cure meats, but those cuts and the process of curing them was too expensive in America.
I watch a lot of UA-cam recipe videos for fun, and Italians are always the meanest people in the comments when it comes to cultural dishes.
When I was in elementary school, the cafeteria used to serve this dish ( but using elbow macaroni and velveeta cheese) for lunch. The school’s menu plainly called it Goulash or Chop Suey ( without the American) and my mom was impressed because she thought the school system was serving international cuisine.
Growing up in the 70’s and 80’s we called this goulash to. Our spaghetti sauce was a different flavor profile. Our goulash was not baked, it was a one pan meal.
@@censusgary My family made a variation of this all the time, minus the cheese. We called it chop suey.
after all, doesnt chop suey just mean, roughly, bits and pieces?
My U.S. elementary school did not serve anything like this in the 70’s. My mom sure did though. It was called goulash, made in a big pot and you put a slice of Kraft American cheese in your bowl to melt. It was a hit then and I still make it every other month or so.
@@TraceyAllen Yes. This came out of the dutch oven onto the plate without the baking step and cheese.
I am fanatical about re-creating traditional recipes but in real life people 'use what they have' to get a meal on the table and often the results are better! Thanks for the recipes for a bunch of meals that can be whipped up at the end of a hard day from the sparse contents of an average blokes pantry and fridge!
On mushrooms: So true that canned was what we all used. In my family, fresh mushrooms were an expensive treat, and they were sautéed in butter and served as such, usually on good toast. Would not have dreamed of chopping them up and putting them in with a bunch of other ingredients! 💕🇨🇦
My full blooded Italian grandma called this goulash and she put ground beef and pepperoni in hers. I've kept it alive because it's delicious and there's nothing else like it. I put red pepper flakes on mine.
Sounds like your full blooded Italian grandma wanted to start a war with Hungary.
" .... before you go full Vicenzo's Plate on me .... " had me on the floor aching with laughter.
He can be quite ( too much a times ) harsh but your delivery of those sacrosanct Italian recipes, as interpreted by non-Italians in older times, is both entertaining and informative.
Please continue without fear or favour!
.... and thank you for yet another excellent episode.
Had to look it up because I’m unfamiliar with it. Glen is so real.
I'm from Columbus, Ohio and I am fortunate to say that I ate at Marzetti's Restuarant. Although a child, I have fond memories. Practically every mother would make Johnny Marzetti with various differences. Personally, I like green bell pepper in mine with lots of garlic and black pepper. Thanks Glen
the best part of Sunday = ye olde cookbook show!
When Glen says "Welcome, friends" I always feel so welcome.
If you ever told my grandpa we were having spaghetti, he expected elbow macaroni with ham, tomatoes and onions. As far as I know it was something my grandmother, or possibly her mother, came up with. You sauté onions in butter, add canned tomatoes, some sugar, salt and pepper, elbow macaroni and some chopped up smoked ham.
We always had it in late December/early January because that was when my aunt got her Christmas ham at work. We usually had it with pinto beans and cornbread. This was the only dish my Grandma ever added sugar to.
The bit of sugar was added to reduce the inherent acidity of the tomatoes. My dad always did that. He was from Venice in northern Italy.-
@@bobboscarato1313 that's what my grandma said, too. But she never added sugar to anything else she cooked with tomatoes.
I love the old cookbook show, entertaining and educational.
How were you able to donate 10$. I can't find a link.
@@daniellecrevier970 There's a "Thanks" button under the video for me. Some channels have it, others do not.
You cracked me up when you said, “Don’t go all Vincenzo’s Plate on me…” I love both your channels!
Personally I think he would be kind in his reaction to your videos, because you almost always explain and clarify what you’re doing and why you think it was done that way during the time period your recipe was from. Seriously I learn so much from your videos…keep ‘em coming ❤️
I agree completely! ❤
In the early 1960s, I had the run of the kitchen. To cook or bake what I chose for parents who both worked Saturdays. I had a 1945 God House Keeping Cookbook. Which I read as a txt book. I made this casserole. Thought I invented. I used home butchered. Home processed ground beef, onions, elbow Mac, home canned tomatoes and cheddar cheese. We had the long tube Mac as well. Never thought to use that. MSc cooked al dente.. because I filled, layered in a 4 qt casserole and baked for abt 45 minutes. Very little seasoning beyond black pepper, unless we still has bell peppers in the garden, turning red. I am delighted to see this. I used to feed parents. Later fed to my own children. As a point of reference, my mom was born in 1916. I was born in 1950. Now 72, I still make this. I package and freeze left overs. Hearty, rustic food. We paired with home made white bread, some home made preserves.
I suspect once elbow macaroni was available, people preferred it. Elbow macaroni is easier to serve out of a casserole than the longer tubular spaghetti.
Elbow macaroni is also less messy for children to eat since it will fit on a spoon or can be picked up on a fork. If I were doing the laundry in those days, I would definitely opt for the neater to eat food.
I think the real glory of this dish is that it is a casserole. Casseroles are great for using up leftovers. Cooking a sauce on the back of the stove was probably relatively easy and routine in the days of wood stoves which would have been warm all day (since the stove normally heated the household hot water, also.)
I totally agree with you!
“Before you go all Vincenzo’s Plate on me” - crack me up - love your videos
This is a great channel. My go to channel for home cooking. My mother also made baked spaghetti and used her home canned tomatoes and home grown beef (ground of course). She would put the cooked spaghetti in an old ceramic baking dish about 5 inches high, pour the tomato sauce over top, add the cheese and bake for 40 to 45 minutes. It was always good eats.
She would toast home made bread to dip in the spaghetti and also wipe the plate clean.
Love your channel...It brings back great memories from my childhood.
The fact that you have to give so many disclaimers, shows Italians are super touchy, which is funny because their cuisine is the actual and original Italian-American cuisine.
Tomatoes? The Americas. Peppers? The Americas. Corn for your beloved polenta? The Americas.
Use potatoes in your recipes? The Americas. What about sweet potatoes? Yup, the Americas. Vanilla flavor in your desserts? Again, the Americas.
Thanks for the old cook book show look forward to it every week. I could help but see some similarities to lasagne on this one just different pasta.
Even as late as the 1970s and the start of the 1980s, the sign at the end of the supermarket aisle with the noodles and spaghetti was labeled MACARONI. I think around the mid-1980s the signs changed to PASTA.
In the northern parts too? I would assume that is mostly true for southern Italy ❤🤍💚
Yeah, about that time we all wanted to sound more European, aka fancier than we really were. "Pasta" sounds much fancier than noodles, or macaroni, or even spaghetti, don't you think, especially if you say it with an Italian accent?
Nothing better than a simple, warm, saucy comfort pasta. Looks delicious, Glen!
I love playing the "Glen says I can add whatever I want" drinking game, lol
My mom used up leftover spaghetti sauce making something pretty similar, I believe she called it goulash. Always made with elbow macaroni.
I haven't even passed the advertisement and I have already lost it at "Genuine" and "american".
i am so glad to finally know why a couple of my grandparent’s cookbooks wanted macaroni chopped! thankyou for mentioning that.
I grew up in New England with this being called "American Chop Suey", usually with green peppers. After making a few rounds of bolognese, I realized that this is basically a quicker version of bolognese and that "Beefaroni" is also the same dish. I merged together all of the techniques plus modern time saving pressure cooking methods and created what I call "Homemade Beefaroni".
My Mom was from Rhode Island and the family called it slumgullin. And I'm spelling it phoenically because I've never seen it written. And mostly heard the word...um...."yelled".
When it was time for dinner
Slumgullin was the name my Aunt in MA used to call a dish made of all the leftovers... Sometimes it was disgusting ( tuna salad doesn't mix well) she was from Scotland
My southern American grandmother, who may or may not have been Italian (long story and a book was written about our family entitled 'The Fiddler on Pantico Run') made the most delicious, simple version of this and she called it goulash. I think the only difference, that I can remember, is she added some green pepper. She always said pork and pork bones sweetened the sauce and boy, was she ever right!! I love these Italian-American mash up recipes and that type of pasta looks incredible!!!! I always love your wink wink in some of your videos because you know the Italian recipe police will be coming for you 😂😂😂😂. Much love to you and Jules!!!!
My mother would sometimes put pork chops in her sauce ... delicious.
@@virginiaf.5764 YESSSSSS!! 😍
My family makes goulash too. We're an Italian family, but we always made it all the time. It's a Hungarian dish though. It uses green pepper and paprika in it, but is kinda the same thing as this recipe. We didn't put cheese on it or put it in the oven though. We cooked it on the stovetop.
Just finished The Fiddler on Pantico Run, fascinating read, thanks for sharing!
this reminds me a lot of Pastitsio! kind of like a greek lasagna with long tube noodles instead of sheets
My thoughts exactly. Add eggs and a bechamel, tweak the spices and it’s pastitso
Goulash… this is my grandma Walden’s goulash lol… I love this! My grandma loved cook books, this makes so much sense
The salt was probably left out because they were expecting you to use that salt pork, which should bring the salt, and the cheese, which also tends to be salty.
Plus most home-canned tomatoes still tend to have a lot more salt than commercial. My grandmother would salt hers to the point that you usually did not want to add any more salt to a dish made with them.
I would imagine the Townsends channel would have approached this same recipe quite differently.
As an Italian-American, i love that there was recipes back during the 1800s for Bolognese sauce! Thanks for this video Glen 😊
Thanks Glen, another fascinating look at our food history.
Your use of an extensive collection is amazing,
My mouth is watering as I watch .
Waiting for 07:00 am for stores to open , I’m making this-ish :)
This recipe has been in my family since the 1800's and I make it often for my family, they love it. It was often cooked on Fridays without meat because of Catholique following from previous generations. No meat on Fridays they would say. I make it with or without, we love it both ways.
Growing up in Minnesota in the 60's and 70's, mom made this a lot. She usually threw in some veggies to stretch the meal....and of course we called it hotdish.
Oh now stop--you're making me crave Lutheran church basement food. 🤣
💚 LOVE THIS! My Mom would call this CHEF SURPRISE or GOULASH or SLUMGULLION, different names for variety, same dish. '... an American interpretation of Italian, making what they sorta remember what they ate before they immigrated to the United States...'. I always enjoy your videos + fun sense of humor. Making this recipe today. Thanks!
My Mom called it Slumgullion and added bell peppers.
Wow … haven’t heard the word slumgullion in decades.
It almost seems like what my mom and grandma called American goulash. Sounds really good.
Nope, not anything like what I was thinking, but just as tasty I'm sure.
My Mom’s goulash was all vegetables and a bit of burger, no noodles. She told me that goulash meant basically whatever in the kitchen, leftovers.
@@LadyBama Interesting to see how a Hungarian soup made with beef, potato, vegetables and paprika evolves (I'm talking about the original gulyás).
My mom's goulash too.
@@erzsebetkovacs2527 Goulash meant something with paprika in my childhood. (This sort of dish plus green pepper was American Chop Suey. That was the sixties.)
I've made something like this for decades, under the generic name of "baked pasta." One of my favorite winter comfort dishes.
History, heart passion, all while watching a recipe unfold. Good show! 👏✌️
I just realized why I love this show so much. It reminds me of the homestyle cooking that I was taught when I was growing up in the sixties and seventies. Most importantly - You pronounce many words the way that I do. I had French Canadian grandparents.
Its a great reminder that homestyle cooking is tasty and varied and we don't all need to strive for special ingredients or spectacular looking dishes when all we really want is dinner.
So I love watching your videos. Watching you cook all these wonderful dishes and now some wonderful history as a side dish is a wonderful addition. Thank you.
Food is not static, yes. This was a great analysis of how a dish evolves: sometimes it gets called by another name, sometimes the recipe changes to a great extent under the same name. I wonder, though, how the name goulash could have adopted, because even Westernized goulashes are more like a thick stew of beef and potato (not to mention the original Hungarian gulyás, which is a soup).
On the "I would add more vegetables", it would probably also go well with a salad or vegetable side dish.
You nailed it when you said beans. I now add a can of refried beans to my pasta sauce and stir till it's incorporated till smooth, which makes it really stick to your ribs.
Interesting. I add refried beans to broth in soup.
@@CharlottePrattWilson Beans are so good and versatile. I must try your tip. Another ingredient I put in my pasta sauce is cut up eggplant....so good!
@@marilyn1228 ha ha! No eggplant for me. I can’t stand the seeds. Have a blessed day!
Sounds and looks a little like Peg Bracken's Uninspired Casserole, which I still make. In the Canal Zone, we also called it Johnny Marzetti. It appears frequently at my home as it is easy, relatively fast (I don't stew the sauce for very long) and even my autistic grandson loves it. Sometimes, I throw in whole, pitted black olives. Definitely use Italian seasoning, which we refer to as SeasonAll around here.
I've made this dish hundreds of times exactly as you made it. Its easy, fast and delicious. Thanks for sharing.
These shows are my favorite, love you both
Yum. This looks so good, even if it is that simple. Thank you for making it this Sunday morning.
We call this pasta bake here in Australia. Essentially a bolognese meat sauce, in my family we use penne or spirals, then bake with cheese on top.
My mom made this a lot, except for the part where you add cheese and bake it. The only "cheese" it got was the Kraft stuff from a green shaker. I'd forgotten about it until a few months ago when I got a frozen version from Giant Tiger that reminds me so much of my mom's that it was like I'd travelled back in time. I was a fussy kid and this was one thing that I would always eat.
Growing up in the Midwest, we had this all the time but called it goulash...I still make it frequently...it is pure comfort food.
This video was amazing!
The pacing makes you feel like a friend, glass of Niagara wine in hand, sitting on the other side of the table.
Glen, Kudos on your storytelling craft.
My mom used to make this recipe back in the 1950s and 60s I loved it with the long macaroni can’t find it anymore at least in western Missouri haven’t checked other states when I’ve visited
When my partner and I both saw the video title, we thought elbow macaroni! Thanks for the history lesson, Glen.
Same here.
I remember that my great grandmother, from england, made Italian Macaroni (covered in lots of cheddar) with homemade flat or bowtie macaroni resembling ravioli pasta. I dont think they had store bought noodles.
can't really go wrong with the holy trinity of carb, cheese, and tomato, the meat just adds more savory goodness.
As a kid in the 1970s, this was called baked spaghetti. My grandmother's cookbook has her adding the recipe from the Fort Dodge Register in 1946 calling it Italian Casserole. My grandmother's elder sister (poor woman was saddled with the name Wessie) was a teacher and cook at a small community school and her recipe for cooking at the school from 1930 called it Italian Macaroni.
Enjoyed seeing the home canned food used.
History and cooking. Love it.
I call this baked spaghetti. One of our favorite dinners.
my family (mother, grand-mother) would do this but add celery in it. My grand-mother would do it with long macaroni and my mother with the short ones. We call this "macaroni a l'ancienne" in french. Im from the province of Quebec.
Coming from somewhere in my Irish and Welsh ancestry, we made a version we called Slumgum. I only recently discovered this was derived from Slumgullion. Our recipe melted the cheese into the sauce on the stovetop, then mixed together with the elbows. Also added lots of garlic powder and some salt. The cheese was anything meltable that was on hand. On a different variation was "spaghetti stuff", a meatless version of spaghetti with a tomato soup/cheese/garlic sauce.
On Saturdays my father would make slumgullion, though it was never the same twice as it consisted of all the leftovers from the last week put into one pot. We had some unusual dishes on Saturday.
I had a big grin when I saw that you were using the Trini macaroni! 😊Would love to see your take on Trini-style macaroni pie; often eaten with stewed chicken.
Home canned tomatoes are awesome. That flavor must have been amazing
A lot of these recipes are basically a start off point for 1001 meals after you've added your own ingredients?but made just as you read it in the books is still a tasty meal!it fascinates me how you delve deep into the origins of the recipes?from A FASCINATED BIGMICK IN THE UK 🇬🇧
That cut of pasta is Bucattini yummmm!!!!!
A Sicilian spin on this is adding peas in sauce
A dusting of bread crumbs on base of buttered casserole dish
Fried eggplant in layers
Then topped with dusting of bread crumbs as well after the cheese
Just gives it a crunchy topping
Thank you for the recipie
Interesting to see the long macaroni noodles. Sunday cookbook show is one of my faves of your series you do. Look forward to it every Sunday night to unwind even though you tape during the day.
My mom always called it Johnny Marzetti. Hers has garlic and a bit of other spices. We used mixed cheese and when served Parmesan-reggiano . Oh and a big chunk of crusty bread with butter.😊
It reminds me of “quick spaghetti” we had when I was a kid which was made with tomato soup instead of tomatoes and elbow macaroni. It was always tasty and satisfying.
I actually shrieked audibly when you said "boil for 20 minutes"! (And I grew up with a mother who was raised in the era of "if you haven't boiled the vegetables to death they aren't healthy.)
In Australia we call this baked Spaghetti Bolognaise.
It is a simple logical way of naming - name it according to it's content.
My mother may have purloined the recipe from the Scottish Woman's Rural Cookbook you mentioned. It was often a leftover dish [though occasionally made from scratch] from having a very basic spaghetti bolognese, it would be padded out & layered up in a casserole dish to make the meat go another day. If there was even less meat left it could be added through a traditional macaroni & cheese. But then she'd been brought up on rationing & most meals were stretched out for us.
Exactly what I grew up eating - called Macaroni Goulash. I still make it and it is one of the dishes I always keep in my canning pantry (yes, I know, not USDA approved).
Love all the Old Recipes!!
I'm from TN and I've seen that called goulash and Chow Main, but not really much in the last 20yrs. I moved to the Presque Isle, ME area and this was being sold as Chow Main
Love this sunday show! 🥰
Thanks Glen. I enjoyed the history lesson. The "macaroni" you used looked a lot like what the Italians call Bucatini, which happens to be my favorite pasta.
In Australia it’s called spaghetti bolognese, shortened to spag bol! It appeared in the early 1960’s with the post war influx of Italian migrants, and was a favourite because it was quick and easy to prepare.👏👏👍🇦🇺
Johnny Marzetti was my grandmother’s specialty. It was basically this recipe, but add lots of garlic and onion. She made hers with egg noodles (generously buttered, of course). Miss her cooking! Thank you for reminding me of her. Might have to whip up a batch of Johnny M!
Thanks for talking a bit about the dish 'Johnnie Marzetti'. I'm born & raised in California (and have lived in many places around CA) and hadn't ever heard of it until my Mother in Law in Ohio fed it to me a few years ago. I still had no idea of the history of or around it.
One of my favorite casseroles that I made a couple of times a month back in the 1960s-1970s was my version of this dish. Friends of mine started making it as well, and even improved on it by using flavorful canned pasta sauce and pepperoni slices; or kidney beans. My own version used canned mushrooms and peas and was baked in individual pots instead of a large casserole with the cheese only on top instead of in layers. (Edit) I always used elbow macaroni for my version and simply called Mac n' Beef.
Love the history lesson.
Anytime you put tomato sauce, (beef or no beef) cheese and macaroni together, you have a wonderful meal. I grew up eating versions of this and I was always first at the table. My addiction! From Mary and Lily on A Chef’s Life, it’s called take away hungry. Delicious no matter how you make it.
I could be wrong, but beef larded with salt pork to me means a chunk of beef with salt pork lardoons inserted into it. That's why it would have to cook a long time to break down and get tender.
I remember my Italian-raised Grandma putting a chunk of beef in her Sunday sauce, which simmered for a long time on the stove. Sometimes there was also a brasciole, or a piece of pork, or meatballs and sausages. This was the late '60s to mid '70s.
Elbow Macaroni was used by my Grandmother in southern Ohio (Portsmouth) when she married in early 1900's. This style dish was made by her and then my Mother and now me. My grandmother also made a sweet version, no meat, sugar was added to macaroni and tomatoes and served cold or room temperature. Cheese was always, and still is, what we had on hand.
Ha, I haven't finished watching but got a real chuckle when you said "before you go full 'Vincenzo's Plate' on me", well played, sir! I enjoy both of your channels, his and yours, cheers...
Thank you for solving a long-standing family argument! My sweetie grew up in DC, and her family’s “macaroni “ was this dish (with elbows). I grew up in Atlanta, and my family’s “macaroni “ was the egg-stiffened macaroni and cheese (that’s cheese, not cheese sauce).
Do you have videos of you canning tomatoes? love your channel.
Yep! works for me! Mama ( from the south) added leftover corn, green beans what ever was in the fridge.
My wife's Grandmother made marzetti but used egg noodles and the finished with velveeta. The first time my wife made this for me I was hooked and is now my birthday dinner every year!
My family are .Mormon immigrants, some from New England, the south, and fresh off the boat Europeans. They have been making this dish for more,than 3 generations, cercia 1890's. Rhe name was very derogatory for Italian heritage, Diego. Thanks for the history of where it came from. P.S. We use stewed tomatoes, mushrooms, carrots, heans, and any type of squash 😊
Glen, my mother had a manual grinder that she used to grind left over meat for sauces, hash or pie fillings. She hailed from Northern Italy. Thought you might be interested.
If looking for this pasta, I might suggest Bucatini as an alternative. Good base for a great dish and I agree some additions to make it more flavourable to the modern palate. Very interesting episode
From what I can see in the video, they are actually bucatini.
Love Glen and Julie
This is my kind of food, thank you so much for sharing
I LOVE Johnny Marzetti.
This reminds me of Pastitsio, Greek lasagna. It uses long macaroni too, but then lined up in one direction. A lot of kassei cheese, plus béchamel sauce, 4 eggs in total.
Looks like Perciatelli or bucatini or other long pastas with a hole in the middle. I remember numerous Italian food stores in Toronto where you can purchase pasta from Italy. I have even seen “macaroni”. Why send away for this. Oh, little trick, put sauce in the casserole dish first. You will be surprised.
Always enjoy the food history you share with us. Thank you.
I love this recipe - your dish looks beautiful! It is funny - those macaroni tubes look like udon noodles. They are so cool looking. I am going to look around to see if I can find something like them. My area is pretty diverse, so I bet I might be able to find them at local ethnic grocery.
My Mom grew up in Depression era Oklahoma. Her mother was from Arkansas. She told me she never tried spaghetti until she came to California just before high school. She and her mother did cook "goulash" though. Elbow macaroni, ground beef or pork, tomatoes, onions, chili powder, bell pepper and sometimes corn. I'm guessing that may be the Southern Spaghetti of your cook books from that period.
The full length macaroni is available in almost any grocery store in germany. Very easy to get, maybe easyer than elbow-macaroni. My mom made a similar dish quiete often. But she added a bechamel-layer.