Updated: Sep 29, 2020
Half of my family is from Bologna, Italy and I have a love for all things Italian. This pasta recipe is a classic in my family and soon in yours too. Here's the recipe for the Ragú di Tonno:
1 tablespoon extra virgin olive oil
20g unsalted butter
1 red onion, finely chopped
1 carrot, cut into 1cm cubes
2 celery stalks, cut into 1cm cubes
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
1 bay leaf
1 tablespoon tomato paste
6 anchovy fillets, drained
800g canned chopped tomatoes
2 x 185g canstunain oil, drained
2 cups (240g) frozen peas
400g pappardelle or other long pasta
1/4 cup chopped flat-leaf parsley leaves
Heat the olive oil and butter in a large frypan over medium heat. Add the onion and cook, stirring, for 2-3 minutes until softened. Add the carrot, celery, garlic, rosemary and bay leaf, then cook for a further 2-3 minutes.
Add the tomato paste, anchovies and tomatoes. Reduce the heat to low and simmer for 20 minutes. Stir in the drained tuna, breaking it up into chunks, and peas and cook for a further 5 minutes or until peas are tender.
Meanwhile, cook the pappardelle in a saucepan of boiling salted water according to packet instructions. Drain.
Season the tuna ragu with sea salt and freshly ground black pepper and stir in the chopped parsley. Serve the ragu on the pappardelle.