Spaghetti With Octopus Ragout

• 1 kg defrozen octopus
• 320 g spaghetti pasta
• 400 g canned tomatoes
• 100 g red onion
• 100 g carrots
• 100 g celery
• 1 fresh chili
• sea salt
• extra virgin olive oil
• parsley

1. Dice the octopus in 1 cm square cubes, except the last 10 centimetres: we will use them to decorate the dish. Chop the vegetables (onion, celery, carrot) to make a mirepoix. Chop also the parsley (even the stalks that give a great flavour to the sauce). Chop the fresh chilli (we used only a half: it depends on how hot you like the sauce).
2. Place 6 tablespoons of olive oil in a casserole. Make the chopped vegetables get brown on low heat for about ten minutes. Add the octopus, put the lid on and let it cook until the water it is going to release will be completely evaporated. Pay attention not to burn the meat: take a look every couple of minutes.
3. When the octopus' liquid is almost evaporated, add the tomatoes (coarsely chopped), a pinch of salt and let it cook on low heat for about one hour, until the sauce look as a real ragout, thick ad firm. Cook the spaghetti al dente and season with the ragout. Garnish with fresh parsley, a drizzle of olive oil and the whole tentacles. Enjoy!

octopus, pasta, tomatoes, red onion, carrots, celery, fresh chili, salt, extra virgin olive oil, parsley

Taken from www.yummly.com/recipe/Spaghetti-With-Octopus-Ragout-1598637 (may not work)