Cut two strips of bacon into lardons, and cook in the bottom of a medium-size saucepan until you have a nice slick of fat in the pan and the bacon has started to brown. Remove the bacon with a slotted spoon.
Cut up half of a yellow onion and a clove of garlic. Saute in the bacon grease until soft and starting to brown.
Deglaze the pan with about 1/3 cup of red wine. Deglaze yourself with a nice big sip. The wine and onions and bacon fat are sputtering together. Stir briskly to combine, making sure you don't let anything burn. Add about 1.5 cups of beef stock and stir together. Add a bay leaf or two. Add the bacon lardons back in. Turn down the heat to a gentle simmer, put the ill-fitting lid on the pot, and go sort laundry for about 20 minutes.
Come back to the kitchen. Taste the broth. Is it pleasing to you? Add salt, pepper, more red wine, whatever, as you see fit. Add two big handfuls of egg-noodle-like quinoa-corn pasta. Make sure there is enough liquid to cover the noddles. Add some more beef broth if you need to. Turn up the heat to a low boil, cover the pot, and cook until the noddles are at your preferred consistency. Turn off the heat. Wash a bowl. Feel warm for the first time all day.
