Cut the octopus into fairly large pieces. Keep in mind it will shrink as it cooks. I used a frozen, cleaned octopus.

Sauté the garlic and 4-5 parsley stems in olive oil. Add the octopus pieces and cook. The cooking time depends on the octopus. It will release a lot of liquid; once the liquid has evaporated and the octopus starts to stick to the pan, deglaze with the red wine. Remove the garlic and parsley stems.

Finely chop the onion, carrot, and celery. Add the chopped vegetables to the octopus, then add 4-5 tablespoons of tomato sauce—don’t add too much or it will overpower the octopus flavor. Cover and cook on very low heat for at least 30 minutes, until thickened. If it gets too dry, add a little water.

Taste the octopus to check for tenderness. If needed, continue cooking. Add salt now if necessary. I didn’t add any, as octopus is naturally salty.

Cook the pasta in salted water and finish cooking it in the sauce. Serve topped with freshly chopped parsley. The sauce is delicious the next day too.