Pasta Bake with Beef, Red Wine and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 380 g beef
- 1 onion (s)
- 1 clove garlic
- 150 ml red wine
- 100 ml beef stock
- 500 g tomatoes, passed
- 200 g sour cream
- 1 teaspoon sambal oelek
- 500 g pasta
- 125 g mini mozzarella
- 250 g cheese, rated, for ratinatin
- 20 g fat for fryin
- possibly fat for the mold
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the beef into fine strips. Cut the onion and garlic into cubes.
- Sear the beef in a saucepan or pan and season with salt and pepper, after about 5 minutes add the onions and garlic and fry until translucent. Deglaze with red wine. Let the red wine reduce a little. Then add the beef stock and the tomato sauce. Mix everything together and then add the sour cream. Finally, add sambal oelek if you like. Let the sauce simmer over a low heat.
- Cook the pasta until it is al dente according to the instructions on the packet. When the pasta is ready, turn off the hotplate for the sauce.
- If the baking dish is not coated, it must now be greased. Put half of the pasta in the baking dish, spread the mini mozzarella on top and spread half of the sauce over it.
- Put the rest of the pasta on top and then sprinkle the cheese on top. Put the casserole dish in the oven for approx. 20 minutes without the lid. With our oven, 180 ° C circulating air is completely sufficient, vary depending on the oven.
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