Spaghetti with bolognese sauce with fish from the lake

A different way to do the classic bolognese sauce. This recipe of the Lazio region, central Italy recalls some the most famous recipe. We have no meat, but excellent fish from the lake. Smallmouth bass and trout. For those who love to travel, the country is called the lake Bolsena. Ingredients for 4 people: 12 oz spaghetti, 7 oz fillet of perch, 7 oz fillet trout fish, 2 lb tomato minced, 1 clove garlic, minced, 4 tablespoons extra virgin olive oil, little hot pepper, half a glass of white wine, salt, minced fresh parsley. Preparation: Take a pot and pour the oil, garlic and chilli. Cook over low heat without burning the sauce. Add fish fillets cut into small pieces, mix well and cook for another 5 minutes. A little salt to taste. Pour the white wine and cook on until complete evaporation. Now add the tomato and cook over low heat for another 30 minutes. Cook the pasta in salted water.Remember that the pasta is cooked al dente. Drain the pasta and mix with the sauce just made. Garnish with minced fresh parsley. Serve in 4 hot dishes. Bon appetite. Thank you for reading my posts.