John Myers
Ingredients for 4 servings:
- 380 g beef
- 1 onion(s)
- 1 clove(s) garlic
- 150 ml red wine
- 100 ml beef stock
- 500 g tomatoes, pureed
- 200 g sour cream
- 1 tsp sambal oelek
- 500 g pasta
- 125 g mini mozzarella
- 250 g grated cheese, for topping
- 20 g fat for frying
- possibly grease for the mold
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes
Cut the beef into thin strips. Dice the onion and garlic. Sear the beef in a pot 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. Allow the red wine to reduce slightly. Then add the beef stock and the passata. Mix everything together and then add the sour cream. Finally, add sambal oelek, if desired. Let the sauce simmer over low heat. Cook the noodles according to the package instructions until al dente. When the noodles are ready, turn off the sauce burner. If the baking dish is not coated, it must be greased now. Add half of the pasta to the baking dish, spread the mini mozzarella on top and spread half of the sauce over it. Add the remaining pasta and then sprinkle the cheese over it. Place the baking dish uncovered in the oven for about 20 minutes. In our oven, 180°C fan-assisted is perfectly sufficient; this may vary depending on the oven.
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