Serves 2 – Prep: 20 minutes
Trim the runner beans and cut into 2cm bite-sized pieces. Cook in boiling salted water for 6 minutes – adding the broad beans for the last 2 minutes of the cooking time. Drain and set aside.
Slice open the sausages, remove and discard the casing. Break off walnut-sized pieces of sausagemeat and roll into small meatballs between your hands.
Heat the sunflower oil and butter in a frying pan. Fry the meatballs for 5 minutes, turning regularly, until evenly browned. Put onto a plate and set aside.
Add the 3 types of mustard and the wine to the pan and cook for 2 minutes. Add the cream, season with salt and pepper and simmer the sauce for about 5 minutes until thickened.
Meanwhile, cook the spaghetti in salted water for approximately 7 minutes until al dente.
Add the meatballs to the pan with the sauce and toss to cover.
Drain the spaghetti and mix with the sauce, beans and meatballs. Divide between two plates and serve immediately.
*I’m using three types of mustard for my sauce, but you can just use any mustard you have – of course Luxembourgish mustard makes for the most authentic taste.
