Don’t let the sardines in this dish scare you! Sardines lend a great umami flavor to this deep meaty dish. A welcome reprieve from the traditional Sunday sauce.

Ingredients

• 1Lg Yellow onion, minced
• 1 Stalk Celery, diced
• 1Lg Carrot, brunoised
• 100g Sardines in oil, drained (most tins are ~100g)
• 1lb (450g) Beef mince
• 500ml Red wine, Merlot
• 1 bunch Parsley, minced
• 1/4lb (100g ) Brown mushrooms, cleaned, sliced 1/2" wide
• 2Tbsp Tomato Paste
• 1Tbsp ea.
  • Garlic Powder
  • Onion Powder
  • Salt
  • Italian Seasoning
  • Worcestershire Sauce
• 1/2Tbsp ea.
  • MSG
  • Black Pepper
• 1tsp Aleppo Chili flake
• 2 14oz tins Diced Tomatoes
• 14oz water (use the tins)
• 1lb Cellentani (aka Cavatappi)

Steps

1. In a brazier over high heat, begin browning meat mince.
2. Add mirepoix and cook until translucent. Add sardines.
3. Add tomato paste and brown, 2-3 minutes. Deglaze with wine.
4. Once wine has reduced, add tomatoes.
5. Add all other ingredients and cook covered over a low flame for 30 minutes.
6. In a large pot, bring 6qts of heavily salted water to a boil.
7. Cook Cellentani 9 minutes.
8. Reserving the pasta water, combine the sauce and pasta. Loosen with reserved pasta water if necessary.
9. Plate in a high-sided plate with grated parmesan and chili flake. Serve with warm garlic rolls.