This is a bolognese-style pasta sauce that uses calamari instead of mince.
4 medium (or 6-8 small) cleaned squid hoods (wings on) and tentacles.
1 large onion
4 fresh garlic cloves (or less if you like)
1/2 cup red wine (or sherry will do)
Lg can tomatoes (or fresh tomatoes, or a combination)
A few anchovies (optional, but tastes heaps better with them)
Your favourite herbs (oregano, basil, rosemary for me)
Salt and pepper
Remove wings from squid hood, cut wings into strips, cut hoods into rings, and separate tentacles.
Lightly fry off the onions and crushed garlic cloves in olive oil (1-2 min)
Add the squid, and cook for a further 1-2 min, or until squid goes from clear to white.
Add wine (or sherry), tomatoes, anchovies and herbs, salt+pepper, and simmer on a low heat for minimum 1 hour (less time is OK, but taste is better the longer you simmer).
Serve on top of your favorite pasta (thin spaghetti is hard to beat).