Cook the pasta and set aside. Season minced meat with salt, pepper and herbs de Provence and fry in hot oil. Sauté diced onion and garlic until translucent. Add tomato paste and brown briefly. Deglaze with red wine and bring to the boil briefly. Mix the pasta with the minced meat, fill into a greased casserole dish, sprinkle with the mountain cheese and the oregano on top.
Bake everything in the oven at 200° for about 25 minutes (do not let the cheese get too dark).
