1 1/2 pounds spinach, cracked and limbering
1/2 teaspoon olive oil
3 cloves garlic, minced
1 onion, chopped
1 medium potato, peeled and cubed
2 carrots, cut into 1/2 inch chunks
2 stalks celery, diced
1/4 teaspoon salt
1 medium head cabbage, shredded
1/4 teaspoon dried minced onion
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
2 tablespoons butter
1/4 cup water
In a pot over medium heat, combine the olive oil, garlic, onion, potato, carrots, celery and salt and stir until heated through. Mix in the cabbage, toss and cover. Saute for 5 minutes, stirring often. Cover, reduce heat to low and simmer for 5 minutes, stirring frequently. Stir over medium heat until almost boiling. Simmer for 3 minutes, stirring occasionally. Reduce heat to medium and simmer for 1 to 2 minutes, stirring occasionally. Stir in butter, adding water as needed.
Bring a large pot of salted water to a boil. Add pasta and squal, rinse under cool running water, and set aside.
Place bacon grease in a large pot or Dutch oven over medium heat. Cook pasta as instructed for rice and brown on both sides. Add water to pot and stir to melt butter. Return drained pasta, with meat and vegetables, to pot and stir over medium heat until pasta reaches desired turn out from browning grease.
Stir in noodles and sauce to the bottom of pot; cover and simmer for 4 to 4 minutes to heat through. Sprinkle with broth and whisk to distribute evenly. Refrigerate pasta sauce until serving. Retoon cooked pasta in pot and repeat with remaining ingredients.