Lorraine pasta casserole with red wine

Ingredients for 4 servings:

• 1 onion(s)
• 1 bunch of parsley
• 3 tbsp butter
• 500 g minced meat (mixed)
• ⅛ liter red wine, dry
• 2 tbsp tomato paste
• ⅛ liter meat broth
• ½ tsp oregano
• ½ tsp thyme
• 250 g tagliatelle pasta
• ¼ liter cream
• 6 tbsp Parmesan, freshly grated
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and finely chop the onion. Roughly chop the parsley. Melt the butter and cook the onion until translucent. Add the minced meat and parsley and fry, stirring occasionally, until the minced meat is crumbly. Pour in the red wine. Mix the tomato paste with the meat broth and add to the sauce along with the oregano and thyme. Simmer for 15 minutes, stirring occasionally. Season with salt and pepper. Cook the pasta until al dente. Mix the pasta with the meat sauce and transfer to a greased dish. Pour the cream evenly over the pasta and sprinkle with Parmesan cheese. Bake the casserole in the oven at 200°C for about 30 minutes. Serve with lettuce—and the remaining wine for drinking.