BOLOGNESE & RED WINE
An authentically rich tomato Bolognese sauce which puts the rest to shame. Loaded with balsamic vinegar, red wine and thyme – it's all you need to make a classic Spag Bol or Lasagne al Forno. Perfection.
Cod or pollack wrapped in pancetta with a ratatouille sauce
Impress your mates with this guaranteed recipe for success. Perfect for dinner parties.
Serves 4
- 1 jar Seriously Good Bolognese & Red Wine sauce
- 4 skinless cod or pollack fillets, about 150g each
- Sea salt and freshly ground black pepper
- 8 slices of pancetta
- 3 tbsp olive oil
- 1 onion, peeled and cut into 2cm dice
- 1 small aubergine, cut into 2cm dice
- 1 green pepper, deseeded and cut into 2cm dice
- 1 red pepper, deseeded and cut into 2cm dice
- 2 medium courgettes, cut into 2cm dice
- 1 garlic clove, peeled and finely chopped
Preheat the oven to 180ºC/Fan 160ºC/Gas 4. Rub the fish fillets with a little salt and pepper. Wrap two slices of pancetta around each fillet so that the slightly overlapping ends are underneath. Place on a non-stick baking tray and drizzle with a tablespoon of olive oil. Bake in the oven for 12-15 minutes or until the fish is opaque and flakes easily.
Meanwhile, to make the ratatouille sauce, heat the rest of the olive oil in a large saucepan. Add the onion and cook over a low heat until soft but not coloured. Tip the aubergine into the pan and fry until golden brown; you may need to add a little more olive oil to the pan at this point.
Add the peppers, courgettes, garlic and some seasoning to the pan. After two minutes, stir in the Seriously Good Bolognese & Red Wine sauce. Cover the pan and leave to simmer for 10 minutes. Serve the pancetta wrapped cod or pollack on top of the ratatouille sauce.
