Easy Chicken Ragu

  • Prep 15 min
  • Total 30 min
  • Servings 4

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

Steps

  • 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.

  • 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.

Nutrition Facts are not available for this recipe
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