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.
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
Bring a large pot of salted water to the boil, add the pasta then follow package directions. Drain.
Meanwhile, 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.
Pour 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.