200ml/7fl oz passata or chopped tomatoes from a tin
500ml/18fl oz chicken stock
400g/14oz dried spaghetti
50g/1¾oz Parmesan, finely grated
Heat the oil in a large pan over a low heat and gently fry the celery, onion and carrot for 10 minutes. Dust with the flour and cook for another 5 minutes.
Add the sardines, garlic, bay, soy and Worcestershire sauce and stir well. Add the red wine and cook reduce until most of the liquid has gone. Add the passata or chopped tomatoes and cook for 2 minutes, whisking vigorously.
Add the chicken stock and cook to reduce until almost all the liquid has gone, whisking occasionally.
Meanwhile, bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
When cooked, mix the spaghetti through the sauce and serve scattered with plenty of Parmesan.
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