Easy Chicken Ragu
- PREP 5min
- COOK 25min
- TOTAL 30min
This delicious chicken ragu can be made in less than 30 minutes and is perfect served over spaghetti. While our recipe calls for ground chicken, you can substitute ground beef, turkey, pork, or fresh sausage. 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 pound (450g) ground chicken
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
1/4 cup (60ml) dry red or white wine
3 cups (709ml) marinara sauce or use 1 (26oz) jar of 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 soft and smell sweet, about 5 minutes.
Stir in the garlic and rosemary, then add the ground chicken. Cook the chicken until it is no longer pink, 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. Then, 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 pepper. Serve the sauce over the cooked pasta.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.