Hearty and flavorful chicken ragu in less than 30 minutes. Feel free to substitute ground beef or turkey for the chicken. If you would rather not use wine in this, substitute beef or chicken stock.
Chicken ragu freezes beautifully, add to an air-tight container then freeze for up to 3 months for a quick dinner down the road.
1. Bring a large pot of salted water over high heat to a boil add pasta and cook as directed on box.
2. Meanwhile, in a large skillet, add olive oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft and translucent. Stir in rosemary and garlic; cook 30 seconds.
Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
Add wine and cook 1 minute.
3. Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste; if needed, season with salt and pepper. Serve over cooked spaghetti.
Notes and Tips
When you cook pasta, use at least 4 quarts of water for every pound and add at least 1 tablespoon of salt. This way, the pasta won’t stick together when cooking and will be seasoned.