Dirndl Kitchen

1 Over medium high heat, allow the butter to melt, then add the ground beef and break it apart into small pieces. Cook until starting to brown.
2 Add the onion, carrot, garlic and sage and cook for a couple of minutes.
3 Add the red wine, Better Than Bouillon, water and the tomato paste and allow to simmer for about 20 minutes.
4 In the meantime, boil the pasta in salted water until al dente. Drain and stir with one Tbsp of butter until the butter is melted.
5 Add the parsley to the ground beef mixture and season to taste with salt and pepper. 
6 Serve in pasta bowls, adding pasta first, then ground beef mixture and finally the applesauce on the side. Sprinkle with freshly grated gruyère and more fresh, chopped parsley.