Strasbourg casserole
This Strasbourg casserole recipe is a wonderful example of French food and one of my favorite casserole recipes. The ingredients like good red wine, fresh cream, beef mince and herbs harmonizing just beautifully together.
We love casserole recipes as they are usually quickly and easily to prepare and the final results are always something special for the eyes and taste buds.
Preparation time: 20 minutes
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Cooking time: 35 to 40 minutes
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Resting time: 0
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Total time needed: 55 to 60 minutes
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Difficulty: easy
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Serves 4
This recipe was inspired by "Needoja" you can find her Recipe in German language here
Ingredients
for the
Strasbourg casserole recipe
- 300 gram / 10.6 oz macaroni (or other pasta of your choice)
- 2 medium sized onions, chopped
- 2 tbs. olive oil
- 300 gram / 10.6 oz beef mince
- 50 gram / 1.76 oz tomato paste
- 1/2 cup of dry red wine
- 1 tsp. fresh or dried thyme
- 1 tsp. fresh or dried origanum
- 1tbs. fresh coriander leaves, chopped
- 3 large cloves of garlic, chopped fine (use less if you like)
- 1 tsp. salt, (or according to your taste)
- 1 tsp. chilli flakes (or according to your taste)
- 250 ml / 8.5 oz fresh cream
- 100 gram hard cheese of choice, grated
Directions
- Boil pasta in saltwater "al dente" or according to directions on the packet
- While water for pasta is heating up braise onions in some oil till they become translucent (soft),
- Add mince and fry it together with the onions till it starts to turn brown,
- Add red wine, tomato paste, thyme, origanum, coriander, garlic, salt and chilli flakes and braise gently for 5 minutes
- Take of the heat and gently mix the pasta into the sauce
- Place all ingredients into a casserole, add cream and cover with the grated cheese
- Place the casserole into the middle shelf of the preheated oven (200 degrees C / 392 F) and bake for approximately 25 to 30 minutes. Keep an eye on the cheese if it has turned golden brown either switch of top heat or cover with a piece of tin foil for the last few minutes.
Take carefully out of the oven and serve hot.
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