For the Bolognese-Pull-Apart-Bread, first dissolve the yeast in the lukewarm water. Set aside for about 5 minutes.
Knead all ingredients with the yeast mixture into a smooth dough. Form into a ball and let rise, covered (with a damp tea towel), in a warm place for about 60 minutes until doubled in size.
Meanwhile, for the filling, peel and finely chop the garlic and shallots. Heat oil in a saucepan and sauté garlic and shallots. Add oregano. Add minced meat and stir-fry. Deglaze with red wine. Add strained tomatoes.
Grease a loaf pan. Roll out the dough into a thin rectangle. Divide into 4 rectangles. Divide these into thirds widthwise and cut these dough strips again into 3-4 pieces. Place the loaf pan on its wide side (preferably in a large bowl). Alternate placing a rectangle of dough and some filling on the wide side, sprinkling cheese always in between, until the whole pan is full. Then cover and let rest for 30 minutes.
You can find the video instructions here.
Bake the Bolognese-Pull-Apart-Bread for 40 minutes at 200 °C in a preheated oven. Let cool briefly, remove from the pan and let cool further.
Serve the Bolognese Pull-Apart Bread either lukewarm or cold.