Sardines alla Bolognese
Sardines alla Bolognese

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 garlic clove, chopped
  • 1 bay leaf
  • 2 tsp soy sauce
  • 2 tsp worcestershire sauce
  • 200ml red wine
  • 200ml passata
  • 500ml chicken or veg stock
  • 400g dried spaghetti
  • 50g parmesan (optional)
  • Heat up the oil in a large pan, and gently cook the onion, celery, and carrot for 8-10 minutes to soften. Dust with the flour, then cook for 5 minutes more. Toss in the fish, garlic, soy sauce, and worcestershire sauce, and stir well. Pour in the wine and cook to reduce, then add the passata and stir well.
  • Add the stock, and allow to simmer away until almost all of the liquid has gone and you have a thick, glossy sauce. Meanwhile, cook the spaghetti in salted water until al dente, then stir the drained and cooked spaghetti through the sauce, and serve.
30 mins
4 serving
This recipe pairs perfectly with the Daisy Brut Sparkling Rosé NV from Murray Darling, Australia.

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