Tuna Bolognese

• 500g dry pasta of your choice
• 2 to 4 cans of tuna in oil (use the oil for frying, and crumble the tuna in)
• 1 chopped onion
• 2 cloves of garlic, thinly sliced
• 2 cans of crushed tomatoes (about 400g each)
• 1 small can of tomato paste (100g)
• 1 teaspoon sugar
• ¼ teaspoon smoked paprika
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• Pinch of crushed chili (or to taste)
• Salt and black pepper to taste
• 240 ml of pasta cooking water (to add if the sauce is too thick)

Steps

1. 1

   In a wide pot, pour the oil from the tuna cans. Add the chopped onion and fry over medium-low heat for about 15 minutes, until the onion is soft, caramelized and browned.

2. 2

   Towards the end of frying the onion, add the teaspoon of sugar.

3. 3

   Add the sliced garlic, smoked paprika, oregano, basil, chili, salt, black pepper, and tomato paste to the pot. Fry everything together for about a minute, until a rich aroma is released.

4. 4

   Add the cans of crushed tomatoes and the tuna to the pot, crumbling the tuna well into the sauce.

5. 5

   Cook the sauce over low heat for about 30 to 60 minutes, until the sauce reduces and thickens.

6. 6

   Taste the reduced sauce, add salt and pepper to taste, and if necessary, balance with more sugar or spiciness according to your preference.

7. 7

   Mix the rich sauce with hot pasta and serve immediately.