Allgäu pasta gratin

Ingredients for 6 servings:

• 250 g tagliatelle, green
• 2 large onions (150g)
• 1 clove(s) garlic
• 2 tbsp butter
• 375 g minced meat, mixed
• Salt and pepper, black pepper, nutmeg
• 140 g tomato paste
• 125 ml wine, red, dry
• 1 bay leaf
• 1 tsp mixed herbs
• Butter, for the mold
• 100 g cheese, Emmental
• Marjoram, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the pasta to plenty of boiling salted water and cook according to the package instructions. Meanwhile, dice the onions very finely and chop the garlic clove. Heat the butter in a pan and sauté the onions and garlic until the diced onions are translucent. Add the minced meat and fry until crispy, stirring occasionally. Season with pepper, salt, and nutmeg, then stir in the tomato paste. Pour in the red wine, add the bay leaf, and mixed herbs. Cover and simmer for about 10 minutes, stirring occasionally. Drain the pasta well and place in a buttered dish. Spread the minced meat mixture on top (remove the bay leaf first), coarsely grate the Emmental cheese, sprinkle it over the top, and season the whole thing with plenty of marjoram. Bake in a preheated oven at 200°C until the cheese melts.