Octopus Bolognese with Vegetables and Wine
Ingredients
- 1 whole cleaned Frescatto octopus
- Olive oil to taste
- 4 chopped garlic cloves
- 3 chopped celery stalks
- 1 chopped carrot
- 4 chopped onions
- 2 chopped tomatoes
- 200ml dry white wine
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
Preparation
In a pot with oil, sauté garlic, celery, and carrot until soft.
Add the octopus, adjust seasoning, stir well, and cook until it starts to reduce.
Add white wine and tomatoes, stir well, and cook for 1 to 1.5 hours.
Cook your preferred pasta, mix with the octopus sauce, and serve immediately.
