Linguine with Chicken Ragu

foodnetwork.com

Shirley Kaiser

2 tablespoons olive oil

6 boneless skinless chicken thighs, finely chopped

Salt and freshly ground pepper

½ cup finely chopped shallots

1 tablespoon minced garlic

⅔ cup dry white wine

2 teaspoons finely chopped fresh rosemary leaves

4 cups Marinara Sauce, recipe follows

1 pound linguine

½ cup freshly grated Parmesan

subheading: Marinara Sauce:

½ cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

½ teaspoon sea salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

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