To a heavy heat proof pan add a generous amount of olive oil.

Add the diced vegetables and cook until soft, mix in a tsp of flour and cook this out.

Add the sardines, garlic,  soy and worcester sauce and simmer until reduced.

Next add red wine and reduce, followed by the passata and cook for a couple of minutes, whisk vigorously.

Add the chicken stock and reduce, whisking intermittently. When fully reduced, whisk well and take off the stove.

Cook the spaghetti in boiling salted water. once cooked add to the pan of bolognaise and mix well. Serve in portions and finish with grated parmesan cheese.