Calamari Bolognese over Linguine

Looking for a wholesome meal that tenderizes squid and warms the soul? Look no further, as our Calamari Bolognese Sauce over Linguine slowly cooks squid until you can cut through it just like a knife does with butter. This meal is perfect on bitterly cold days just like we have experienced over the past weekend as it brings forth warm and hearty flavors from the squid, mushrooms, tomatoes, garlic, and goat cheese. This recipe may take a little time to make but it uses simple, every day ingredients that are typically found in your pantry. We suggest lighting a fire and sipping a glass of wine as your bolognese sauce simmers, stews, and deepens in flavor.

To begin, dice and chop the vegetables and herbs (onion, celery, parsley, mushrooms, olives). Next, prepare the squid by cutting the tubes into 1 inch slices and the tentacles in half. Add the diced onions, celery, and mushrooms to hot braiser with oil over medium heat. We typically use a Le Creuset Cast Iron Braiser as its deep, however, any frying pan that has depth to it will do (2-3 inches at least). Once the onions are translucent, add the minced garlic and white wine. As the white wine evaporates, add the squid and let it cook for 15 minutes. As the squid cooks, you will notice that it releases water, this elevates the dish as it flavors the sauce and tenderizes the squid.

Once the squid has released its water and it is mostly evaporated, add the can of peeled san marzano tomatoes, capers, and olives. Let the sauce simmer over medium heat for approximately 30 minutes. Be sure to stir the sauce occasionally to prevent it from burning. In addition, season with salt and pepper. When there is 10 minutes remaining, add the linguine to a boiling pot of water and cook for 7-8 minutes until it becomes al dente.

Finally, its plating time! First, add the linguine to your plate and then the calamari bolognese sauce. To finish, top with fresh parsley and goat cheese to deepen the flavors even further while providing a "wow" factor aesthetically. Serve with a side of fresh artisanal bread as you will want to soak up all the flavor you can from this beautifully crafted Calamari Bolognese Sauce. Enjoy!

Servings: 2


  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hours 0 mins


Calamari Bolognese over Linguine

  • 1 lb Squid (tubes & tentacles)
  • 1 Celery Rib (diced)
  • 1 Onion (diced)
  • 8 Mushrooms (Diced)
  • 4 Cloves Garlic
  • ½ Cup White Wine
  • 1 Can San Marzano Tomatoes (whole & Peeled) - 28 oz.
  • ¼ Cup Green Olives (Chopped)
  • 2 Teaspoon Capers
  • 2 Teaspoon Parsley (Chopped)
  • 1 Tablespoon Goat Cheese
  • ½ lb Linguine
  • Salt & Pepper
  • 1 Tablespoon Vegetable Oil


Calamari Bolognese over Linguine

  1. Begin by heating a cast iron braising pan on a stovetop to a medium setting. As the braiser is heating up, dice the celery, onion, and mushrooms. Once chopped, add the three aforementioned ingredients to the heated pan.
  2. Once the onions are translucent add the minced garlic and white wine. As the white wine begins to evaporate, cut the squid tubes into one (1) inch slices and the tentacles in half. Once the white wine has nearly evaporated, add the squid to the braiser and cook for 15 minutes.
  3. Once the liquid in the squid has been released and nearly evaporated, reduce the heat and add the tomatoes, capers, and olives. Let simmer for 30-35 minutes and stir occasionally. Add salt and pepper to taste.
  4. With 10 minutes remaining add the linguine to a boiling pot of water and cook until al dente.
  5. To plate, add the linguine and calamari bolognese sauce. Top with the goat cheese and fresh chopped parsley. Enjoy!