Ingredients:
6 tablespoons olive oil
2 lbs beef, cubed
1 medium carrots, chopped
2 stalks celery, chopped
2 medium onions, sliced
3 cloves garlic, chopped
2 cups dry white wine
1 (6 ounce) cans tomato paste
2 cups beef broth
salt and pepper
1 lb macaroni, cooked and drained
2 tablespoons butter
1/4 lb mozzarella cheese, sliced
1 bunch fresh basil, chopped
Directions:
Heat oil in a large skillet, add beef and cook over medium heat until browned.
Add carrot, celery, onion and garlic and saute for 5 minutes.
Add wine and simmer until reduced by half.
Stir in tomato paste and broth, cover and simmer for 1 hour then season with salt and pepper.
Preheat oven to 400 F.
Grease a baking dish with the butter.
Add half the pasta, cover with 1/3 of the sauce, top with half the cheese and sprinkle with half the basil.
Repeat the layers and top with the remaining sauce.
Bake 15 minutes or until hot.
Servings: 4
Time preparation: 20 min.
Time total: 110 min.