Tagliatelle

From 1922:

This is an Italian paste that makes a delicious dish when it is served with a ham sauce.
Cook one pound of tagliatelle in boiling salted water over a slow fire for 20 minutes.

For the sauce for one pound of cooked tagliatelle place in a saucepan one cup of raw ham, half cup chopped raw carrot, half cup chopped celery and four tablespoons of butter and cook until they are a light brown, then add one cup of meat broth (or one beef cube dissolved in one cup hot water) and one cup of tomato juice (or one cup of tomato conserve) and cook 15 minutes over a slow fire.
Drain all the water from the cooked tagliatelle and mix well with half a cup of grated Parmesan cheese and two tablespoons of butter. Place on a hot platter and pour over the cooked ham sauce.