Directions
- 1Break the squid legs into small clusters.
- 2Mince the squid bodies.
- 3Chop the fennel.
- 4Chop the shallots.
- 5Chop the garlic.
- 6Add olive oil to a pot.
- 7Sear off the squid legs in the pot until they get some color, then remove them.
- 8Add the minced squid bodies to the pot and stir.
- 9Add the chopped fennel and shallots to the pot.
- 10Sweat down the fennel and shallots.
- 11Add a split chili, garlic, coriander seeds, fennel seeds, star anise, and scrunched bay leaves to the pot.
- 12Add red wine to the pot.
- 13Add crushed tomatoes to the pot.
- 14Add fish stock or water to the pot.
- 15Return the squid legs and minced squid to the pan and stir.
- 16Place the pot into a medium oven (around 150 degrees Celsius) for about 90 minutes to 2 hours, uncovered, to allow the top to caramelize.
- 17Stir the caramelized flavor through the ragu.
- 18Cook the pasta.
- 19Add a portion of the ragu to a pan.
- 20Add water to the ragu in the pan and mix.
- 21Add the cooked pasta to the ragu in the pan and toss.
- 22Drizzle with good olive oil.
- 23Add orange and lemon zest.
- 24Add a bit of orange juice.
- 25Add fresh oregano.
- 26Serve the squid bolognese.
Ingredients
- Squid
- Fennel
- Shallots
- Split chili
- Garlic
- Coriander seeds
- Fennel seeds
- Star anise
- Bay leaves
- Red wine
- Crushed tomatoes
- Fish stock
- Pasta
- Olive oil
- Orange zest
- Lemon zest
- Orange juice
- Fresh oregano
Equipment
Cutting boardKnifeScissorsMeat grinderPotWooden spoonTongsPanGrater
Tips
- You don't want to leave the squid legs too big, but too small and you'll lose them in the sauce.
- Braising the squid uncovered allows the top to caramelize, and that flavor can be stirred through the ragu.
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