Chicken Ragu

rachaelraymag.com

Tonytonytony

2 tbsp. olive oil

1 large shallot, finely chopped

1 small stalk celery with leafy top, finely chopped

1 small carrot, peeled and grated

2 cloves garlic, grated or finely chopped

Salt and pepper

2 sprigs fresh rosemary leaves stripped and finely chopped (about 1 tbsp.)

1 fresh bay leaf

2 tbsp. (a fat squirt) tomato paste

A few grates of nutmeg

½ cup chicken stock

½ cup white wine

1 lb. ground chicken

2 cups passata (uncooked tomato puree) or tomato puree

¼ cup heavy cream

1 lb. mezzi rigatoni or mezzi penne

1 cup finely grated Parmigiano-Reggiano, plus more for passing at the table

Directions at rachaelraymag.com

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