Clean the 3 cuttlefish, remove the internal parts and skin, then cut the flesh into small pieces.

Finely chop the 2 celery stalks, 2 carrots, 1 onion, and parsley bunch.

Heat 3 tablespoons extra virgin olive oil in the large skillet over medium heat, then add the chopped celery, carrots, and onion.

Cook the vegetable base for 8 minutes until softened, stirring regularly with the wooden spoon.

Add 80 g anchovies and cook for 2 minutes, crushing them into the vegetables until dissolved.

Add the chopped cuttlefish to the skillet, then sauté for 5 minutes over medium-high heat.

Pour in 400 ml dry white wine, then simmer for 8 minutes until the alcohol aroma has evaporated.

Stir 200 g tomato paste into the cuttlefish mixture, then cook for 2 minutes to toast it lightly.

Add 350 g tomato passata and half of the chopped parsley, then season with salt and black pepper.

Cover the skillet partially and simmer the ragù over low heat for 30 minutes, stirring occasionally.

Bring a large pot of salted water to a boil, then cook 350 g paccheri pasta until 2 minutes shy of al dente.

Drain the paccheri, reserving 120 ml of pasta cooking water.

Add the drained paccheri to the cuttlefish ragù, then toss for 2 minutes until the pasta is coated.

Add a little reserved pasta water if needed for a glossy sauce, then finish with the remaining parsley and serve.