Lorraine pasta bake

Ingredients for 3 servings:

• 250 g tagliatelle pasta
• 250 g minced meat, mixed
• ⅛ liter red wine
• ⅛ liter broth
• 2 tbsp oil
• 1 cup of cream
• 2 tbsp tomato paste
• 1 tbsp parsley (frozen)
• salt and pepper
• 1 onion(s), diced
• Thyme
• marjoram

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the tagliatelle in boiling salted water according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, fry the ground beef in hot oil until crumbly. Add the diced onion and season with salt and pepper. Stir in the tomato paste. Deglaze with red wine and stock. Bring back to a boil and add the herbs. Mix the drained pasta with the meat sauce and transfer to a baking dish. Spread the cream on top. Bake in a preheated oven at 220°C for approx. 30 minutes. Serve hot. Before anyone asks why the casserole is called Lorraine – unfortunately, I don’t know. I first heard the recipe by that name. It’s very quick and everyone in our house loves it.