Lorraine Pasta Bake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g ribbon noodles
- 250 g minced meat, mixed
- liter ⅛ red wine
- liter ⅛ broth
- 2 tablespoons oil
- 1 cup cream
- 2 tablespoon tomato paste
- 1 tablespoon parsley (frozen)
- salt and pepper
- 1 onion (s), diced
- thyme
- marjoram
Print Recipe
Pin Recipe Instructions
- Cook the ribbon noodles according to the instructions on the package in boiling salted water until they are firm to the bite. Then drain and drain.
- While the noodles are cooking, fry the minced meat in hot oil until crumbly. Add the diced onion and season with salt and pepper. Then stir in the tomato paste. Deglaze with red wine and stock. Boil once and add the herbs. Now mix the drained pasta with the minced meat sauce and pour it into a baking dish. Spread the cup of cream on top.
- Baked in a preheated oven at 220 ° C for approx. 30 minutes. Serve hot.
- Before I ask why the casserole is called Lorraine - I don`t know. I got to know the recipe under this name. It goes very quickly and we all like it very much.
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