Lorraine Casserole
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g minced meat, half and half
- 2 cans tomato paste
- 400 ml red wine
- 1 tablespoon thyme
- 1 teaspoon cayenne pepper
- 200 ml sweet cream
- 2 onions)
- 150 g cheese, rated, (Emmentaler)
- 500 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Fry the minced meat well in a little fat, dice the onions, add them and let them turn to glass. Then add the thyme, cayenne pepper, tomato paste and red wine and let it steep for about 20 minutes over a low heat so that the alcohol in the red wine boils off.
- Cook the pasta until al dente, drain well and mix with the contents of the pan (preferably in a saucepan), adding the sweet cream.
- Put the whole thing in a baking dish, sprinkle the cheese over it and put it in the oven for about 20 minutes at 180 ° C - done. Tastes a little hot, but very tasty!
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