Ingredients
1 lb ground beef, fresh
16 oz tomato sauce
½ cup red wine
¼ cup red onion, chopped
1 tsp dried thyme
½ tsp dried oregano
1 tsp dried marjoram
10 oz spinach, preferably frozen, blanched (if using fresh) or thawed (if using frozen), drained, and chopped
2 cups mascarpone cheese
16 oz cheddar cheese, shredded
salt and ground black pepper, to taste
¼ tsp parsley, chopped
baguette, sliced, toasted
Preparation
Preheat your oven to 380 degrees F.
Heat up a skillet over medium heat. Add beef and saute until caramelized. Drain off any excess fat.
Using the same skillet, add onions and saute briefly.
Add marjoram, oregano, and thyme and saute briefly.
Deglaze with red wine and reduce briefly.
Add tomato sauce and bring this to a simmer. Continue simmering for about 10 minutes, while occasionally stirring.
Season with salt and pepper to taste. Adjust accordingly, then set aside.
In a mixing bowl, combine spinach and mascarpone or cottage cheese until evenly incorporated.
Season with salt and pepper and adjust accordingly.
Spread your cheese mixture around the sides of your baking casserole, leaving the center empty.
Pour beef mixture into the center of your baking dish and sprinkle cheddar cheese to cover the entire casserole.
Load your casserole dish into the oven and bake for 20 minutes.
Garnish with parsley and serve with toasted baguettes.
