Thaw the octopus at room temperature for at least 6 hours, and in a glass full of water, pour the saffron threads. Before starting the preparation, wash the octopus under running water.
Cut the octopus, removing the eyes, into cubes that are not too large or thick.
In a large saucepan, pour the extra virgin olive oil and sauté the mirepoix (garlic, onion, celery, and carrot) for a few minutes. Add the octopus and let it absorb the flavors for 10 minutes with just the mirepoix, then add the red wine and cook for about 30 minutes or until it has evaporated.
Add the tomato purée, salt, and parsley, and cook for about 1 hour; occasionally add the water with the saffron threads and stir to prevent the ragù from sticking.
Cook the tagliatelle in plenty of salted water, drain them al dente, and toss them for a few minutes in the octopus ragù, adding a bit of fresh chopped parsley.
Up to three days in the refrigerator.
It is recommended to prepare 24 hours in advance to enhance the flavor.
Italia
| Energy (kcal) | 134.6 |
| Carbohydrates (g) | 17.17 |
| of which Sugars (g) | 12.96 |
| Fat (g) | 4.11 |
| of which Saturates (g) | 0.77 |
| Protein (g) | 3.33 |
| Fiber (g) | 1.64 |
| Sale (g) | 0.04 |
