Spaghetti with Tuna Bolognese

Slice the pink onion very thinly, so it can soften evenly and blend with the seasoning. Keep the slices evenly spaced to prevent some from burning while others remain raw. The onion is ready for the next step when it is thin, uniform, and free of thick parts.

Pour the oil into a skillet large pot and add the sliced ​​onion. Cook them over medium heat, stirring, until it becomes transparent and soft. Avoid letting it darken: the soffritto It is ready when it releases a sweet aroma and has a light color, without burnt parts.

Peel the fresh tomatoes and cut them into chunksAlternatively, use the peeled tomatoes indicated. Add them to the now transparent onion and mix to evenly distribute the seasoning. Bring the mixture to a light boil, essential to start even cooking and help the ingredients blend together.

Let the tomato cook over low heat for about 30 minutes, stirring occasionally. The sauce should gradually reduce, thicken, and blend with the onion, without drying out. Continue cooking until the sauce is smooth and the tomatoes have lost their chunky consistency.

Drain the tuna in oil, crumble it into coarse pieces, and add it to the sauce about 10 minutes before the end of cooking. Stir gently to distribute it without completely breaking it up. Finish cooking. over low heat, until the seasoning is smooth and the tuna is still recognizable.

Cook the spaghetti until it is tender al dente, following the cooking time indicated for the pasta. Check the consistency by tasting one: it should retain a slight resistance in the center, without being tough. Drain them carefully when they have reached this consistency and transfer them to the sauce.

Pour the tuna sauce over the freshly drained spaghetti and toss until evenly coated. Check the salt only at the end, considering the saltiness of the tuna and the sauce. Serve immediately, while the sauce is still hot, thin, and evenly distributed throughout the spaghetti.