Sardine Ragu
Sardine Ragu

Ingredients

Method

  • 2 tbsp olive oil
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 tsp flour
  • 2 tins of quality sardines
  • 1 chopped garlic clove
  • 1 bay leaf
  • 2 tsp soy sauce
  • 2 tsp Worcestershire sauce
  • 200ml red wine
  • 200ml passata
  • 500ml chicken stock
  • 400g dried spaghetti, cooked al dente in salted boiling water
  • 50g grated Parmesan
  • Gently fry the celery, onion, and carrot in the oil for 10 mins. Dust with flour, then gently fry for 5 more minutes. Add the sardines, bay, soy, and garlic, stir to combine, then add the Worcestershire sauce. Add the red wine and cook until mostly reduced, before pouring in the passata and cooking for 2 mins, stirring constantly.
  • Add the stock and simmer until almost all of the liquid has reduced. Mix the cooked spaghetti through the sauce, and serve scattered with Parmesan.
30 mins
4 serving
This recipe pairs perfectly with the Passopisciaro 'Passorosso' Nerello Mascalese 2018 from Sicily, Italy.

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