This easy chicken ragu takes less than 30 minutes, is inexpensive and delicious. Jump to the 30 Minute Chicken Ragu Recipe or read on to see our tips for making it.
Most ragu recipes will take a while, but for this easy version, we take a shortcut. We use store-bought or previously made marinara sauce then doctor it up with extras like garlic, rosemary, and red wine. The perfect meal for busy nights.
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How to Make Ragu with Ground Chicken in 30 Minutes
In our recipe below, we call for ground chicken. Keep in mind that ground turkey, beef, pork or fresh sausage will all work nicely in the recipe.
To make the sauce, cook onions, carrots, and celery until softened and sweet stir in rosemary and garlic. When the vegetables are fragrant, add the ground chicken and cook until browned.
Pour in some red wine — If you don’t have a bottle open on hand, scratch it and use chicken or turkey stock instead. Then add marinara sauce. Cook the sauce for about 10 minutes and serve over pasta.
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Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy, 30 Minute Chicken Ragu Recipe
This hearty chicken ragu can be made in less than 30 minutes. We call for ground chicken, but ground beef, turkey, pork or fresh sausage will work well. If you would rather not use wine, substitute chicken or turkey stock.
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 wine like Chianti
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
1Bring a large pot of salted water to the boil, add the pasta then follow package directions. Drain.
2Meanwhile, heat the olive oil in a large skillet with sides. Add onions, carrots, and celery. Cook until the onions are translucent, about 5 minutes. Stir in the garlic and rosemary then add the ground chicken and cook until browned, about 10 minutes. As the chicken cooks, use a wooden spoon to break the chicken up into small pieces in the pan. Season with 1/4 teaspoon of salt and a few grinds of black pepper. Add wine and cook 1 minute.
3Pour in the marinara sauce and cook until reduced slightly, about 10 minutes. Taste the sauce the adjust with salt and/or pepper. Serve over pasta.
Made mostly as directed. Used Raos Marinara Sauce, a whole onion instead of half, probably double garlic & rosemary, added diced orange pepper & used 2 TBSP of lemon juice in lieu of red wine as per subs suggested online. DELICIOUS! Definite repeat!
This was more than what I thought it was going to be! It was fantastic and definitely a staple in my house now. Will definitely be making this again! It was even better reheated the next day, without pasta, I was able to eat just the sauce almost like a chili, thank you!
This was so good. I find the quality of pasta really takes it to the next level. Also, don’t leave the wine out if you can help it.. really adds some depth of flavour. Everyone in our family loved this dinner.
So excited to make this tonight!
Made it earlier this year and the kids loved it! Making it again tonight 🙂
Haven’t made it yet. Chicken looks good. making it today. thanx