Preparation
A typical Sunday ragù, like Bolognese, with the same fragrance, wine and tomato sauce: however, in place of minced meat, please use tuna with oil.
The result will be slightly different but equally satisfying, with a quite unusual and original ragù on your table.
Mince carrot, celery and onion and put them in a pan with oil on a low heat for half an hour.
Add water, if needed, to make them dry but not burn.
Incorporate drained tuna fillets and simmer with white wine: leave to evaporate, add tomato sauce and cook for approximately 40/45 minutes.
Choose a short-cut pasta format, cook “al dente” and season.
