Ingredients
- · 1 pound whole-wheat or whole-grain rigatoni or other short cut pasta
· 1 loaf crusty bread, bakery sliced (baguette or ciabatta)
· 1 pound crimini mushrooms, wiped clean
· 5 tablespoons extra-virgin olive oil
· 5 to 6 cloves garlic, peeled
· 1/4 pound pancetta, a couple thick slices, finely diced
· 1 1/2 pound chicken thighs, chopped into small bite-sized pieces
· 1 medium to large onion, chopped
· 1 carrot, peeled
· 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
· 1 bay leaf
· Salt and pepper
· 1/2 cup Marsala, a couple glugs
· 1 (28-ounce) can tomatoes (recommended: San Marzano)
· Couple handfuls fresh baby spinach
· Few grates nutmeg or a pinch of ground
· 1/4 cup aged balsamic vinegar
· Splash heavy cream
· Grated Parmigiano-Reggiano
· Handful basil leaves, torn
Description
Swapping Chicken For Beef Gives The Ragu An Unusal And Sophisticated Flavor. Excellent Comfort Food When Beef Just Isn't On The Menu.
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