1. Remove the bone from the squid pouches, then detach the tuft of tentacles and remove the eyes and beak from them.

2. Turn the pouches inside out and empty them, being careful not to break the ink sacs that you will need to keep. Turn them over again and also remove the outer skin.

3. Wash everything several times under running water, then cut the pouches into strips and divide the tentacles.

4. Peel the onion and finely chop it together with the garlic clove, and separately, also chop the parsley.

5. Heat the oil in a pan [for this preparation, a terracotta pan is ideal] and, over medium heat, sauté the chopped onion until it starts to take on color.

6. When it starts to brown, add the squid along with some of the chopped parsley and let them flavor for a few minutes over high heat.

7. As soon as they are almost dry, season with salt and pepper and add the wine. Let it evaporate and add the tomato sauce and the ink contained in the ink sacs, diluted with a few tablespoons of warm water.

8. Stir, lower the heat, and continue cooking, covered, for about half an hour, adding a few tablespoons of hot water if necessary.

9. Serve the squid very hot, in the same cooking container, sprinkled with a little chopped parsley, accompanied by a rather soft polenta or roasted polenta slices.