Ragù di Polpo
Octopus ragù

Ingredients for 4 hungry people  

• 500g fresh octopus
• 500g tomato pulp
• 50g carrot
• 50g onion onion
• 10g extra virgin olive oil
• 100ml red wine

Procedure

1. Cut finely the onions and carrots;
2. Clean and chop the octopus in small pieces;
3. Stir fry the vegetables in a pan with olive oil;
4. Add the octopus, let it brown for 4 minutes, then simmer with red wine;
5. Add the tomato pulp and let it cook on the lowest heat for 2 hours, turning it every 15-25 minutes;
6. Use fresh with pasta, or store in the fridge up to a week. Paccheri are recommended.