Ragù di Polpo
Octopus ragù

Ingredients for 4 hungry people  


  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.

Aron Wussler