Sar­dine Bolog­nese

£3.67 The sar­dines add a savoury note with­out push­ing up the price.

Prima (UK) - - Cheap Eats -

to­tal cost*

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

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