Description
How to make Gratin de Linguine et Boulettes en Sauce with tender meatballs, rich tomato sauce, and golden cheese that your family will love.
Ingredients
Scale
- Base and Main Components:
- 1 ½ pounds lean ground beef (80/20)
- 1 pound linguine pasta
- 28 ounces (1 can) crushed tomatoes, good quality
- 1 large egg, lightly beaten
- 1 cup freshly grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese
- Flavor Builders:
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- ½ cup fresh parsley, finely chopped, divided
- ½ cup Panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- Seasonings:
- 1 teaspoon dried oregano
- 1 teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Instructions
- Prep Meatballs: Combine ground beef, egg, breadcrumbs, half Parmesan, parsley, diced onion, minced garlic, salt, and pepper in a bowl. Mix gently until just combined; overmixing makes them tough. This is the base for your delicious Gratin de Linguine et Boulettes en Sauce.
- Form & Sauté: Roll mixture into 1-inch meatballs. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches until golden on all sides, then set aside. This builds flavor for the rich sauce; don’t overcrowd the pan for best browning.
- Simmer Sauce: In the same skillet, sauté remaining onion and garlic until fragrant, about 3-5 minutes. Add crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then return meatballs to the sauce. Cook for 20 minutes, allowing flavors to meld beautifully.
- Cook Pasta: While the sauce simmers, cook linguine according to package directions until al dente. Drain well. Don’t overcook, as it will bake further and soften. This perfectly cooked pasta is key to your Gratin de Linguine et Boulettes en Sauce.
- Assemble Gratin: Preheat oven to 375°F (190°C). In a 9×13 inch baking dish, layer half the linguine, then half the meatballs and sauce, sprinkle with half the mozzarella and remaining Parmesan. Repeat layers, ensuring even distribution for a balanced bite.
- Bake Gratin: Bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Let it rest for 5 minutes after baking to set. The perfect golden crust signifies your Gratin de Linguine et Boulettes en Sauce is ready to impress.
- Garnish & Serve: Garnish generously with remaining fresh parsley. Serve hot directly from the dish, allowing everyone to enjoy the comforting layers. This hearty dish is ideal for a cozy family dinner and truly brings joy to the table.