Linguine with chicken ragu

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Ingredients

  • 2 tbsp olive oil
  • 6 boneless skinless chicken thighs, finely chopped
  • Salt and freshly ground pepper
  • 75g finely chopped shallots
  • 1 tbsp minced garlic
  • 180ml dry white wine
  • 2 tsp finely chopped fresh rosemary leaves
  • 96ml marinara sauce, recipe follows
  • 450g linguine
  • 50g freshly grated Parmesan

  • For the marinara sauce:

  • 120ml extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 small onions, finely chopped
  • 2 stalks celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 tsp sea salt, plus more to taste
  • 1/2 tsp freshly ground black pepper, plus more to taste
  • 2 (900g) tins crushed tomatoes
  • 2 dried bay leaves

Use imperial measurements

Method

How to make Linguine with chicken ragu

1) Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about two minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.

2) Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente, stirring occasionally, about 8 minutes. Drain, reserving 240ml of cooking liquid. Add the linguine to the ragu and toss to coat, adding some reserved cooking liquid to moisten. Transfer the pasta to a large serving bowl. Sprinkle with Parmesan and serve.

3) For the marinara sauce: In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about one hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
Yield: 2 litres

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