IF YOU ARE STILL IN THE PROCESS OF RAISING CHILDREN, BE AWARE. THE TINY FINGERPRINTS THAT SHOW UP ON ALMOST EVERY NEWLY CLEANED SURFACE, THE TOYS SCATTERED AROUND THE HOUSE, THE PILES AND PILES OF LAUNDRY LYING AROUND TO BE TACKLED, WILL DISAPPEAR ALL TOO SOON. AND, YOU WILL, TO YOUR SURPRISE, MISS THEM PROFOUNDLY. THOMAS S. MONSON

Tuesday, August 5, 2008

Linguine with Chicken Ragu



It has been a drag making dinner the last few weeks. I don't know if it is the heat, or the lack of excitement in the kitchen? This meal was super easy, healthy, and delicious! Very light for a Ragu sauce. I thought this recipe would make 2 dinners worth, but I was wrong, it made about 4 dinners! So my house bound sister-in-law is having it tonight, and two more went in the freezer. I am not sure how it freezes. We will find out!



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

Heat the oil in a heavy large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots and garlic and saute until tender, about 2 minutes. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the rosemary and mix well. Add the marinara sauce and bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
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.


Marinara Sauce:
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

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

3 comments:

j.urbin photography said...

Joel is so lucky to married to a wife that cooks. Poor Rick...I think he got the short end of the stick. Your pictures are making my mouth water...yummy!

Sisters staying connected... said...

Joel is lucky. I got to eat the leftovers, and seriously (as Nora would say), it was so frickin delicious! Yummmmmm. I love your food Aunt Kristin. Thanks so much! ...alie

AMy said...

This picture looks so good. I guess a good camera helps!