Sicilian Pizza Company Calamari Bolgnese

4 pounds Squid -- cleaned

2 cups Onions -- diced

1/2 cup Olive Oil

2 cups Carrots -- diced

2 cups Celery -- diced

1/4 cup Garlic -- minced

1/2 teaspoon Saffron Threads

1 cup Vermouth

6 cups Tomato Sauce

To Taste Salt And Pepper

1/2 pounds Breaded Squid Tentacles, Deep Fried

4 pounds Pasta Ribbons -- al dente



Working in batches, pulse squid in a food processor until coarsely chopped. Refrigerate. Saute onions in olive oil until just wilted. Add ,carrots, celery and garlic and cook until softened. Crumble in saffron. When fragrant add squid and cook fast to evaporate liquid. Add vermouth and reduce to almost dry. Add tomato sauce, season and hold. Per order heat 2 cups sauce and re-heat about 8 ounces pasta. Toss to combine. Garnish with fried tentacles in a bowl blend all ingredients together well. You can allow this to sit overnight before serving. Mix with salad putting pepperchinnies on top and cheese

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