Lorraine Pasta Bake with Red Wine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 bunch parsley
- 3 tablespoon butter
- 500 g minced meat (mixed)
- liter ⅛ red wine, dry
- 2 tablespoon tomato paste
- liter ⅛ meat broth
- 0.5 teaspoon ½ oregano
- 0.5 teaspoon ½ thyme
- 250 g ribbon noodles
- 0.25 liter ¼ cream
- 6 tablespoon parmesan, freshly grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Roughly chop the parsley. Melt the butter and let the onion become translucent in it. Add the minced meat and parsley and stir-fry until the minced meat is crumbly. Pour in the red wine. Mix the tomato paste with the meat stock and add to the sauce with oregano and thyme. Simmer for 15 minutes, stirring occasionally. Season to taste with salt and pepper.
- Cook the noodles al dente.
- Mix the pasta well with the meat sauce and place in a greased dish. Pour the cream evenly over it and sprinkle with the parmesan. Bake the casserole in the oven for about 30 minutes at 200 degrees.
- With lettuce - and the rest of the wine to drink.
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