Let the octopus thaw at least 6 hours in advance at room temperature; also pour the saffron stigmas into a glass full of water. Before starting the preparation, wash the octopus under running water.
Cut the octopus into not too large or thick cubes, removing the eyes.
In a large saucepan, pour in the extra virgin olive oil and sauté the soffritto mix (garlic, onion, celery and carrot) for a few minutes. Add the octopus and let it flavor for 10 minutes with the soffritto mix only, then add the red wine and cook for about 30 minutes or until it has evaporated.
Add the tomato passata, salt and parsley and cook for about 1 hour; add the water with the saffron stigmas from time to time and stir so the ragù does not stick.
Cook the tagliatelle in plenty of salted water, drain al dente, and toss for a few minutes in the octopus ragù, adding a little freshly chopped parsley.
Wine
Maximum three days in the refrigerator.
Preparation 24 hours in advance is recommended to allow the flavors to develop
Italia
| Energy (kcal) | 99.69 |
| Carbohydrates (g) | 11.25 |
| of which sugars (g) | 3.25 |
| Fat (g) | 2.32 |
| of which saturates (g) | 1.09 |
| Protein (g) | 2.81 |
| Fibre (g) | 0.72 |
| Salt (g) | 0.11 |
