£3.67 The sardines add a savoury note without pushing up the price.
SERVES 4 PREP 25min COOK about 15min
• 350g (12oz) spaghetti
• 1tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 3 celery sticks, finely chopped
• 200g (7oz) mushrooms, chopped
• 2 garlic cloves, crushed
• 2 x 120g tins sardines in tomato sauce
• 2 x 400g tins chopped tomatoes
• Pinch of sugar
• Large handful fresh parsley, roughly chopped
1 Bring a large pan of water to the boil. Add spaghetti to boiling water and cook according to pack instructions.
2 Meanwhile, heat oil in a large, deep frying pan and gently fry onion, carrots and celery for 5min until softened. Turn up heat to medium-high and add mushrooms. Fry, stirring occasionally, until mushrooms are tender and there is barely any liquid in the pan. Add garlic and fry for 1min more.
3 Add the sardines together with the tinned tomatoes and sugar. Bring to boil, then reduce heat to medium and simmer for 5min, stirring occasionally to break up the sardines.
4 When the pasta is cooked to your liking, drain well. Divide among 4 pasta bowls, top with the sardine Bolognese and sprinkle over the chopped parsley. Serve.
SAVE MORE Buying a pack of 4 tinned tomatoes often works out cheaper than buying individual tins – especially if you regularly make pasta sauce from scratch.
PER SERVING: CALS 527; FAT 11G; SAT FAT 2G; CARBS 76G