Italian pasta ragout

Ingredients:

Stew

• 6 boneless, skinless chicken thighs, finely chopped
• 2 tbsp. l. olive oil
• 0.5 cup finely chopped shallots
• 1 tbsp. minced garlic
• 2/3 cup dry white wine
• 2 tsp finely chopped rosemary
• 4 cups marinara sauce, recipe below
• 450 g of linguine pasta
• 0.5 tbsp. grated parmesan

Marinara sauce

• 0.5 cups olive oil
• 2 small onions, finely chopped
• 2 cloves garlic, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 0.5 tsp sea salt + more to taste
• 0.5 tsp ground black pepper + more to taste
• 2 cans of 0.9 kg canned pureed tomatoes
• 2 dried bay leaves

Preparation:

1. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices have evaporated and the chicken is golden brown, about 10 minutes. Add the shallots and garlic and cook until tender, about 2 minutes.
2. Add the wine and stir, scraping up any browned bits from the bottom of the pan. Add the rosemary and stir well. Add the marinara sauce and bring to a boil. Reduce the heat to medium-low and simmer until the flavors are combined, about 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking water. Toss the pasta with the ragù and season with pepper. Add the reserved cooking liquid to loosen the sauce. Transfer the pasta to a large bowl. Sprinkle with Parmesan cheese and serve.

4. Marinara sauce

   
   Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Sauté until all vegetables are soft, about 10 minutes. Add the tomatoes and bay leaf and simmer over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with salt and pepper to taste. The sauce can be made up to a day in advance. Let it cool, then cover and refrigerate. Reheat over medium heat before using..