Sardine Spaghetti Bolognese

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Learn how to make Justine's Sardine Spaghetti Bolognese. This clever twist on the classic bolognese swaps beef mince for tinned sardines, creating a rich, deeply flavourful pasta sauce packed with omega 3. This is the budget pasta dinner that will completely change the way you think about tinned fish.

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

1. 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.
2. Bring to the boil for a minute before adding the tomato. Once boiling again add the drained sardines and gently fold through.
3. 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.
4. 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.