Preparation
Step: 1/8
Wash the celery. Peel the carrots. Finely dice the celery and carrots.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_1_M.jpg)
Step: 2/8
Peel and finely dice the onions and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_2_M.jpg)
Step: 3/8
Heat some oil in a pan. Fry the onions, garlic, celery and carrots over a medium heat for 7-8 minutes until softened. Season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_3_M.jpg)
Step: 4/8
Pour in the red wine and bring to the boil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_4_M.jpg)
Step: 5/8
Add the canned tomatoes, tomato paste, tejpatas and rosemary. Simmer for 10 minutes, stirring.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_5_M.jpg)
Step: 6/8
Meanwhile, cook the pasta in boiling salted water according to the pack instructions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_6_M.jpg)
Step: 7/8
Cut the fish into 1cm cubes and add to the vegetables just before the end of the cooking time. Simmer for 3-4 minutes over a low heat. Chop the basil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_7_M.jpg)
Step: 8/8
Season the sauce with salt, pepper and a pinch of sugar. Drain the pasta and mix with the sauce. Garnish with basil.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000492/000492_step_8_M.jpg)