Octopus ragù is a tasty sauce for fish-based main courses, easy to make.
A ragù so delicious that it’s perfect to enjoy simply with some bread, easy to prepare, and will impress your guests.
Read how to make octopus ragù with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 28 oz octopus
- 2 cups tomato puree
- 1 onion
- 1 stalk celery
- 1 carrot
- 1/4 cup white wine
- extra virgin olive oil
- salt
- pepper
Preparation of Octopus Ragù
Pound the octopus on a cutting board to tenderize it, turn the head inside out, remove the innards, then rinse it under cold running water, rubbing the tentacles to remove the slimy coating.
Cut it into pieces, leaving the tentacles whole.Clean the onion, peel the carrot, clean the celery by removing the strings, and chop everything.
In a pot, heat a few tablespoons of extra virgin olive oil and add the chopped vegetables.
Let them brown for a few minutes, then add the octopus pieces.Deglaze with white wine, let it evaporate, and add the tomato puree.
Cover the pot with a lid, lower the heat, and let it cook for an hour.
Adjust with salt and pepper and use your octopus ragù to dress the pasta.
Notes
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