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Sauce for Italian Macaroni

One-quarter of a pound of salt pork, an onion chopped very fine with it, and fry until thoroughly done. Then add half can of tomatoes, a carrot cut fine and a little parsley. Let all boil together three-quarters of an hour, strain, and if too thin, add a very little flour. To a package of spaghetti, allow half a pound of butter, melted, half a pound of Parmesan cheese, grated. Arrange spaghetti or macaroni in layers, dressing each with butter and cheese. Pour the sauce over it or serve separately.