Spaghetti alla chitarra with tuna ragù
Procedure
Ingredients · Servings 3
- 400 g Spaghetti alla chitarra
- 250 g fresh tuna
- 4 tablespoons tomato paste
- Carrot
- Celery
- Onions
- 1 glass of wine
- Oil
- Sale
- Parsley
Method · 2 h
- In a pan, sauté the finely chopped celery, carrot, and onion. When golden, add the diced tuna and...
- In a pan, sauté the finely chopped celery, carrot, and onion. When golden, add the diced tuna and...
- In a pan, sauté the finely chopped celery, carrot, and onion. When golden, add the diced tuna and...
- In a pan, sauté the finely chopped celery, carrot, and onion. When golden, add the diced tuna and...
- In a pan, sauté the finely chopped celery, carrot, and onion. When golden, add the diced tuna and...
- In a pan, sauté the finely chopped celery, carrot, and onion. When golden, add the diced tuna and...
In a pan, sauté the finely chopped celery, carrot and onion.
Once golden, add the diced tuna, let it cook for a few minutes and then deglaze with the wine.
When the wine has evaporated, add three quarters of the tomato paste, stir and add the passata.
Cook for about 1 1/2 hours over low heat with the lid on. Season with salt.
Once cooked, throw in the pasta.
Drain the pasta directly into the pan and season it with the ragù, adding parsley to taste.
