Beef with Green Noodles Recipe

Ingredients : Serves 4

175 g/6 oz green tagliatelle
15 ml/1 tbsp oil
1 onion, chopped
1 garlic clove, crushed
750 g/1.75 lb minced (ground) beef

100 g/4 oz mushrooms, sliced
25 g/1 oz/0.25 cup plain (all-purpose) flour

150 ml/0.25 pt Beef Stock

400 g/14 oz/1 large can of tomatoes, chopped
15 ml/1 tbsp Worcestershire sauce

15 ml/1 tbsp soy sauce
15 ml/1 tbsp tomato puree (paste)

5 ml/1 tsp dried oregano
Salt and freshly ground black pepper

25 g/1 oz/2 tbsp butter or margarine

300 ml/0.5 pt/1.25 cups milk
75 g/3 oz Cheddar cheese, grated

50 g/2 oz/1 cup fresh breadcrumbs

Method :

Cook the tagliatelle in boiling salted water for 4 minutes until partly cooked. Drain and rinse with hot water, then place half the pasta in a casserole dish (Dutch oven). Heat the oil and fry (saute) the onion and garlic until soft, then add the beef and fry until browned. Add the mushrooms, stir in half the flour and cook for 1 minute. Stir in the stock, tomatoes, Worcestershire sauce, soy sauce, tomato puree and oregano and season to taste. Bring to the boil, then pour over the pasta in the dish and cover with the remaining pasta. Melt the butter or margarine, stir in the remaining flour and cook for 1 minute. Stir in the milk, bring to the boil, stirring, and simmer for 2 minutes, then pour over the pasta. Mix together the cheese and breadcrumbs and sprinkle over the top. Cook in a preheated oven at 200°C/400°F/gas mark 6 for 30 minutes until browned and crisp on top.