Easy Chicken Ragu
- PREP 5min
- COOK 25min
- TOTAL 30min
In less than 30 minutes, you can whip up this satisfying chicken ragu. While our recipe calls for ground chicken, use ground beef, turkey, pork, or fresh sausage as substitutes. If you prefer not to include wine, you can easily substitute it with chicken, vegetable, or turkey broth.
You Will Need
8 ounces dry pasta, such as spaghetti or linguini
1 tablespoon extra-virgin olive oil
1/2 medium onion, chopped
2 medium carrots, peeled and chopped
1 medium stalk celery, chopped
1 teaspoon finely chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves
1 clove garlic, finely minced
1 pound ground chicken
1/4 cup dry red or white wine
3 cups marinara sauce, see our homemade marinara sauce recipe or substitute with one 26-ounce jar store-bought sauce
Salt and fresh ground pepper, to taste
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Once cooked, drain the pasta.
In the meantime, heat olive oil in a large skillet with high sides. Add onions, carrots, and celery, and cook until the onions become translucent approximately 5 minutes.
Stir in the garlic and rosemary, then add the ground chicken. Cook the chicken until it is browned, which should take about 10 minutes. While cooking, use a wooden spoon to break the chicken into small pieces in the pan.
Season with 1/4 teaspoon of salt and a few grinds of black pepper.
Pour in the wine (or broth) and cook for 1 minute.
Add the marinara sauce to the skillet and cook until it reduces slightly, around 10 minutes.
Taste the sauce and adjust the seasoning with salt and/or pepper as desired. Serve the sauce over the cooked pasta.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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