Prep time: 45 min
400g Le Moulin fusilli pasta
For the sauce:
– 1 onion
– 2 tbsp olive oil
– 2 Mettwurst sausages
– 2 cloves of garlic
– 400g minced pork and beef
– 800g chopped tinned tomatoes
– 1 tbsp tomato puree
– 150 ml red wine
– 1 tsp sugar
– 1 tsp salt
– 100g grated Mozzarella
– 100 g grated Emmental cheese
Preheat the oven to 180°C fan-assisted.
Peel and finely chop the onion. Cut the Mettwurst lengthways, then cut in half again lengthways to obtain 4 long strips. Cut into small cubes. Peel and crush the garlic.
Heat 2 tablespoonfuls of olive oil in a pan and fry the onion with a pinch of salt for 5 minutes until they soften. Add the garlic and Mettwurst cubes and fry for another 5 minutes.
Add the minced meat to the pan and brown for another 5 minutes, using a spoon to break up any large pieces of meat.
Add the chopped tomatoes, tomato puree, red wine, sugar, salt and pepper and bring to the boil. Add 150 ml of water to each tin of tomatoes and pour it into the sauce. Let the sauce simmer for 15 minutes. Remove from the heat and add some chopped basil leaves.
While the sauce is cooking, pour the pasta into boiling, salted water. When the pasta has reached a boil, cook for 4 minutes, until it is not quite al dente. Drain and rinse with cold water, then put them to one side.
Add the pasta to the hot sauce, mix well and pour everything into a gratin dish. Sprinkle the Mozzarella and Emmental over the pasta then cook in the oven for 20 minutes until the cheese is golden.
TIP : If you want to prepare the gratin in advance, keep the sauce and pasta separate. Heat the sauce before adding the pasta and continue with the recipe. This will stop the gratin from drying out.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.