Sardine Spaghetti Bolognese

Cook Time 45 minutes

Serves 4

Ingredients

200g dried spaghetti

3 tbsp olive oil 

1 onion, finely diced 

1 carrot, grated 

2 sticks of celery, finely diced 

2 garlic cloves, chopped

1 bay leaf

Pinch chilli flakes

2 tbsp capers

100ml white wine 

1 x 400g can crushed tomatoes

2 x 100g tins of sardines, drained

Zest of ½ lemon 

2 tbsp grated parmesan 

1 large handful of baby spinach leaves 

Salt and pepper 

Method

Heat the oil in a large sauté pan over medium-high heat, then add the onion, carrot, and celery, and cook for 10-15 minutes, stirring regularly, until softened. Season with salt and pepper, then add the garlic, bay leaf, chilli flakes, capers, and white wine. 

Bring to the boil for a minute before adding the tomato. Once boiling again add the drained sardines and gently fold through.

Cover with a lid and cook, stirring occasionally, for 10-15 minutes until thick and rich. Once cooked, remove the bay leaf, add the spinach leaves and stir through.

Bring a pot of salted water to the boil, then cook the pasta until al dente. Using tongs, transfer the pasta to the sauce with a small ladleful of pasta water, parmesan, and lemon zest. Toss everything together.