Maria Gentile published an English-language cookbook Italian Cookbook in 1919 with many recipes strikingly similar to Pellegrino Artusi’s collection.

There are some variations from Artusi’s collection, but wholesale copying of cookbooks was common of the time.

Most of Gentile’s recipes reflect Italian traditions. The serving suggestions include boiled meat, macaroni, spaghetti and rice.

Ingredients

¼ of onion
Clove of garlic
Piece of celery
A few bay leaves
Just enough parsley
7 or 8 tomatoes

Instructions

Combine ingredients over heat.
Salt and pepper.
Stir it from time to time.
When juices have thickened, strain through sieve and serve.

Read all about this and other historic sauces in Red Sauce: How Italian Food Became American.