MediterraneanItalian
Octopus Ragù
by Manu Food · 60K subscribers on YouTube
A rich and flavorful octopus ragù, perfect for an extraordinary seafood sauce. The octopus is slowly cooked with tomato passata, red wine, and aromatic herbs, then tossed with long pasta.
- Cook
- 45 min
- Difficulty
- medium
Ingredients
9 items- 1 kgOctopusabout 1 kg, whole octopus
- 1 lTomato Passataor tomato purée
- 200 mlRed Wineone glass of red wine
- Mazzetto di Erbe Aromatichefresh bundle of aromatic herbs (e.g., rosemary, thyme, bay leaf)
- Trito di Sedano, Cipolla e Carotafinely chopped celery, onion, and carrot mixture
- Parsleyto taste, for garnish
- Extra Virgin Olive Oilextra virgin olive oil, as needed
- Saltto taste, add at the end
- 400 gPasta Lungalong pasta such as spaghetti or linguine
Method
- Clean the octopus: remove the mouth and eyes, then cut the tentacles into small pieces about 0.5 cm wide.
- In a pot with extra virgin olive oil, prepare a soffritto with chopped celery, onion, and carrot. Add a bundle of fresh aromatic herbs.
- Add the octopus pieces and sear over medium-high heat. The octopus will release water. After a few minutes, remove the herb bundle.
- Let the liquid dry completely, then deglaze with a glass of red wine on high heat. Let the alcohol evaporate.
- Add 1 liter of tomato passata. Season with salt only at the end, because the octopus releases saltiness. Adjust salt accordingly.
- Cook covered or semi-covered for 40–50 minutes, until the octopus becomes tender.
- Pour the ragù into a large pan. Cook the pasta al dente and toss it directly in the ragù to finish.
- Serve with extra ragù on top and a sprinkle of fresh parsley.
