Bean and mushroom pasta sauce with sardines
1 onion, diced
3 cloves garlic, minced
2 large carrots, diced
230g mushrooms, sliced
1 Tbsp dried oregano
800 g can borlotti beans, rinsed and drained
2 x 400g cans diced tomatoes
1/2 cup full-bodied red wine
Maggi to taste
2 sardine fillets, chopped
Parmesan to serve
1. In a large pan, heat oil over medium heat, add onions and garlic and saute until onions are translucent. Add carrots, mushrooms and oregano, saute until mushrooms begin to soften.
2. Add beans, tomatoes, sardines, Maggi and wine. Bring to a boil and simmer until reduced to desired thickness.
3. Serve on pasta with parmesan.
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