Italian Style Drunken Noodles

Instructions

1. Prepare the Noodles: Boil the egg noodles in salted water until just al dente. Drain and set aside.

2. Brown the Meat: In a large skillet, brown the ground beef with the diced onions over medium-high heat until the meat is no longer pink. Drain any excess grease.

3. Deglaze and Simmer: Add the minced garlic and cook for 1 minute. Pour in the red wine, scraping the bottom of the pan to release the flavorful browned bits. Let the wine reduce by half.

4. Create the Sauce: Stir in the diced tomatoes, beef broth, dried oregano, and basil. Simmer for 10 minutes to allow the flavors to meld.

5. Toss and Bake: Fold the cooked egg noodles into the meat sauce until well-coated. Transfer the mixture to a greased $9\times 9$ or $9\times 13$ inch glass baking dish.

6. Final Bake: Cover with foil and bake at 350°F (175°C) for 15–20 minutes until heated through and the noodles have absorbed the rich sauce.

7. Garnish: Sprinkle with fresh chopped parsley before serving hot.

Variations

• Cheesy Twist: Top with $1/2$ cup of shredded mozzarella or Parmesan cheese during the last 5 minutes of baking for a gooey finish.

• Veggie Loaded: Add sliced bell peppers and mushrooms to the skillet while browning the meat for extra texture and nutrients.

• White Wine Version: Substitute red wine with a crisp Pinot Grigio and use ground chicken or turkey for a lighter, brighter flavor profile.

Serving and Storage

• Service: Serve directly from the baking dish. This dish pairs beautifully with a side of garlic bread or a crisp green salad.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 325°F covered with foil, adding a splash of beef broth if the noodles appear dry.

Benefits

• High Iron Content: The combination of ground beef and red wine provides a substantial source of dietary iron.

• Time-Efficient: By using egg noodles, which cook faster than traditional pasta, this meal comes together quickly for busy schedules.

• Flavor Complexity: The red wine reduction adds a depth of flavor that mimics slow-cooked sauces without the long wait time.

The History of Italian-Style Drunken Noodles

The term “Drunken Noodles” is most famously associated with the Thai dish Pad Kee Mao, but the “Italian-Style” variation is a product of modern culinary fusion and the American “Pasta Bake” tradition. Historically, Italian cooking has long used wine—both red and white—as a foundational liquid for deglazing and simmering sauces, a technique known as sfumare.

The adaptation of wide egg noodles into this format is a nod to the German-Italian fusion often found in the Midwestern United States, where egg noodles (a staple of German and Ashkenazi Jewish heritage) became a common substitute for traditional Italian semolina pasta in home-cooked casseroles. This specific dish likely gained popularity during the late 20th century as home cooks sought “one-pot” or “one-pan” solutions that combined the sophisticated flavor profiles of a red wine reduction with the familiar, soft texture of a comfort-food bake. Today, it stands as a prime example of how traditional techniques—like wine reduction and herb infusion—can be applied to simple ingredients to create a meal that is both nostalgic and upscale.