Easy Chicken Ragu

No need to simmer on the stovetop all day with this terrific weeknight recipe. This hearty chicken dinner can be on the table in less than 30 minutes.

  • Prep Time 15 min
  • Total Time 30 min
  • Servings 4


tablespoon olive oil
cup finely chopped onion
cup finely chopped celery
teaspoon finely chopped fresh or 1/4 teaspoon dried rosemary leaves
clove garlic, finely chopped
lb ground chicken or turkey
cup dry red wine, if desired
box (12 oz) spaghetti
tablespoon salt
jar (23 oz) marinara sauce
Salt and pepper to taste

  • 1 Fill 6-quart stockpot or Dutch oven with water; heat to boiling over high heat.
  • 2 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.
  • 3 Remove from heat; stir in wine. Return to heat; cook 1 minute.
  • 4 To boiling water, add spaghetti and 1 tablespoon salt; cook as directed on box.
  • 5 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.

Expert Tips

Replace the jar of marinara sauce with a 28-ounce can of crushed tomatoes.

ake a double batch of chicken ragu and freeze up to 3 months for an easy dinner another night.

Replace chicken with ground beef, pork or turkey.