Spaghetti and meatballs

Preparation time: 1h

For 4 people:

  • 480g of LE MOULIN spaghetti

For the meatballs:

  • 600g minced beef
  • 2 tablespoons olive oil

For the sauce:

  • 1 onion
  • 2 cloves of garlic
  • 1 sprig of fresh rosemary
  • 1 tablespoon olive oil
  • 800g chopped tinned tomatoes
  • 1 tablespoon tomato puree
  • 150ml red wine
  • 1 teaspoon oregano
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • pepper

Serve with:

  • Fresh basil leaves
  • Parmesan

Peel and finely dice the onion. Peel and crush the garlic cloves. Pick the rosemary leaves off the sprig and finely dice them.

Heat a tablespoon of olive oil in a saucepan and fry the onion with a pinch of salt for 5 minutes, until tender. Add the garlic and the rosemary and cook for another minute.

Add the chopped tomatoes, tomato puree, red wine, oregano, sugar, salt and pepper and bring to a boil.

While the sauce simmers, it’s time to make the meatballs. Use your hands to roll golf-ball sized meatballs from the minced beef, weighing about 12g each.

Heat 2 tablespoons of olive oil in a frying pan and fry the meatballs for 5 minutes, until golden-brown.

Add the meatballs to the tomato sauce and let it all simmer on a low heat for another 20 minutes, until the sauce thickens and the meat is cooked.

Once the sauce is ready, cook the spaghetti for 9 minutes until they are al dente.

Drain them and add them to the saucepan with a little olive oil. Stir it all together and serve 4 plates.

Add a generous amount of grated Parmesan and a few basil leaves to each plate.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.