Tagliatelle with Octopus Ragu
Tagliatelle com Ragu de Polvo
Tagliatelle com Ragu de Polvo
INGREDIENTS
- 2 cooked Brasmar octopus tentacles
- 1 large carrot
- 2 celery stalks
- 1 red onion
- ½ cup red wine
- 1 clove garlic
- 1 can (240g) peeled tomatoes
- 1 tablespoon grated parmesan cheese
- Chopped parsley
- Salt to taste
- Juice of ½ lemon
- Fresh noodles (250g)
PREPARATION
Chop red onion, celery, carrot, garlic and parsley.
Cut the previously cooked octopus into cubes.
Place a dash of olive oil in a frying pan along with the garlic clove over medium heat. Add the red onion, celery, and carrot and sauté.
Add the already cooked octopus in cubes and season with salt, leaving to cook for 2-3 minutes. Remove the garlic clove.
Add the peeled tomatoes, crushing them with a wooden spoon. Let it cook for a few minutes, stirring until the sauce thickens.
Finally, add half a glass of red wine until the alcohol evaporates.
Add half a glass of water and bring to the boil.
Cook the pasta in salted water for 3 minutes. Add the pasta to the frying pan and sauté until the sauce is absorbed. Turn off the heat.
Finish with grated parmesan, chopped parsley and lemon juice.
To use.
PREPARATION
Chop red onion, celery, carrot, garlic and parsley.
Cut the previously cooked octopus into cubes.
Place a dash of olive oil in a frying pan along with the garlic clove over medium heat. Add the red onion, celery, and carrot and sauté.
Add the already cooked octopus in cubes and season with salt, leaving to cook for 2-3 minutes. Remove the garlic clove.
Add the peeled tomatoes, crushing them with a wooden spoon. Let it cook for a few minutes, stirring until the sauce thickens.
Finally, add half a glass of red wine until the alcohol evaporates.
Add half a glass of water and bring to the boil.
Cook the pasta in salted water for 3 minutes. Add the pasta to the frying pan and sauté until the sauce is absorbed. Turn off the heat.
Finish with grated parmesan, chopped parsley and lemon juice.
To use.
