Ingredients
1
tablespoon olive oil
1/4
cup finely chopped onion
1/4
cup finely chopped celery
1
teaspoon finely chopped fresh or 1/4 teaspoon dried rosemary leaves
1
clove garlic, finely chopped
1
lb ground chicken or turkey
1/4
cup dry red wine, if desired
1
box (12 oz) spaghetti
1
tablespoon salt
1
jar (23 oz) marinara sauce
Salt and pepper to taste
Preparation
Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
Meanwhile, in 3-quart saucepan, place oil, onion, carrot and celery; cook over medium heat 2 to 3 minutes or until onion becomes soft. Stir in rosemary and garlic; cook 30 seconds. Add chicken; cook 5 minutes, breaking up chicken with large spoon or spatula, until chicken browns.
Remove from heat; stir in wine. Return to heat; cook 1 minute.
To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
Stir marinara sauce into chicken mixture. Reduce heat to medium-low; cook 10 minutes. Taste chicken ragu; if needed, season with salt and pepper. Serve chicken ragu over cooked spaghetti.
