I had to cook something. I couldn't stand the stagnation... So on one foot, I hopped around the kitchen to whip this out.I love wine, so it's no surprise that I'd do beef in red wine. This isn't a stew, it's just a meat sauce to go over the pasta.
Pretty simple. Just some diced garlic(5cloves), shallots(3pc), celery(2sticks), carrots(1pc) if you have. (I haven't been to the market in a long long time.) Brown everything in some olive oil, including the minced beef(1kg), bay leaves, oregano. Making sure you don't ever cook the beef, lower the flame to medium high. Add 3/4 cup beef/veal stock and
3/4 cup cabernet sauvignon.
I thickened the sauce with a brown roux. 50g butter, 50g flour. Cook till combined. Then vigorously stir into the sauce.
Cook the pasta, then assemble. Cover the top with mozzarella, bake in a 200C oven till the top's browned.
