What's Tagliatelle? - Bolognaise in 1974

For most people in the UK pasta needs no introduction.  Yet in 1974 the writer of the cookbook felt the following explanation of tagliatelle was needed:

'The paper-thin egg noodles or tagliatelle are frequently served in Italy with a substantial sauce of minced beef'

The food culture of the UK has always built on the diversity of our population with people from all over the world and in particular India, China, Thailand, the Amercias as well as (like my own family) much of Europe each, contributing to the variety and quality of food in our own kitchens as well as restaurants and takeaways.  Tagliatelle now needs no introduction.

Bolognaise is one of my staple recipes so it was interesting to see how the 1974 version varied. The 1974 version was a slow cooked stew of beef, mushrooms, stock, tomatoes and wine built on a base of onions and garlic.  It was rich and flavoursome and shows that my normal additions of green peppers and baked beans are unnecessary.

I added a good sprinkling of parmesan, which reminded me of the pot of parmesan my parents used to have in their cupboard with a lid that twisted round to allow different amounts to be sprinkled on the food - (however, mine came from a block of cheese in the fridge....)

Ingredients:

Tagliatelle
2 Tablespoons Olive Oil
500g Beef Mince
1 onion
1clove garlic crushed
250g Mushrooms
2 level tablespoons plain flour
Tin Tomatoes
1 Teaspoon Salt
Black Pepper
1 teaspoon chopped parsley
1 teaspoon mixed herbs
2 teaspoons tomato puree
1/4 pint red wine
1/2 pint beef stock
Parmesan

Method:

Heat the oil in a large saucepan and cook the onion over a medium heat until soft.  Add the crushed garlic and mince meat and stir until the meat has browned before stirring in the mushrooms.  Sprinkle over the flour and the tomatoes, herbs and tomato puree. Pour in the red wine and stock and bring to the boil.  Cover with a lid and reduce the heat so that the sauce simmers gently for 45 minutes.  Remove the lid and bring back to the boil for about 10 minutes whilst you cook the pasta. Serve in bowls with the sauce poured over the pasta and sprinkled with grated cheese.