When I saw the title of this recipe while flipping through a Giada De Laurentiis cookbook, I had to giggle a little bit. I reverted back to the fact that up until a few years ago, ragu meant the jarred sauce. One of the things that I love about Giada’s Family Dinners is the fact that under every title is a brief explanation of the dish. Allow me to impress you with my knowledge of a ragu.
A ragu is a meat-based sauce that is placed over pasta. The meat is added to a mixture of onion, celery, and carrot (called a soffritto) in addition to tomatoes and other seasonings. Oh, how far I have come from my original thoughts of what a ragu is.
As I read through the recipe, I knew that it would be something that we could all enjoy. I really don’t like Italian food very much, but the recipe even called for a quick marinara sauce which I knew would be perfect for me to dip from. A visit to the pantry and I knew that I would be making this meal before the week was up as I had everything that I needed on hand. I love how quickly the marinara sauce came together, living up to its name. It tasted absolutely delicious with my bread sticks.
- 2 tablespoons olive oil
- 6 boneless skinless chicken thighs, finely chopped
- Salt and freshly ground pepper
- 1/2 cup finely chopped shallots
- 1 tablespoon minced garlic
- 2/3 cup dry white wine
- 2 teaspoons finely chopped fresh rosemary leaves
- 4 cups Marinara Sauce, recipe follows
- 1 pound linguine
- 1/2 cup freshly grated Parmesan
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 1 cup 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.
- 1/2 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
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves