Summary

Ingredients

• 250 g ribbon pasta, reen
• 2 large onion (s), (150g)
• 1 clove garlic
• 2 tablespoon butter
• 375 g minced meat, mixed
• Salt and pepper, black, nutmeg
• 140 g tomato paste
• 125 ml wine, red, dry
• 1 bay leaf
• 1 teaspoon herbs, mixed
• Butter, for the mold
• 100 g cheese, Emmentaler
• Marjoram, dried

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Instructions

1. Put the pasta in plenty of boiling salted water and cook according to the instructions on the packet.
2. In the meantime, dice the onions very finely and chop the clove of garlic. Heat the butter in a pan and sauté the onions and garlic until the onion cubes are translucent. Add the minced meat and sear it while turning. Season with pepper, salt and nutmeg, then mix in the tomato paste. Pour red wine over the top, add the bay leaf and mixed herbs and cover and simmer for about 10 minutes. Stir occasionally.
3. Drain the pasta well and place in a buttered dish. Spread the minced meat mixture on top (remove the bay leaf beforehand), coarsely grate the Emmentaler and pour over it and season the whole thing with plenty of marjoram. Bake in a preheated oven at 200 ° C until the cheese melts.