Chicken Ragu - cooking recipe

Ingredients

salt
1 lb whole-wheat rigatoni pasta (or other whole grain short cut pasta)
3 tablespoons extra-virgin olive oil
1/4 lb pancetta, cut into fine dice (a couple thick slices)
1 1/2 lbs boneless skinless chicken thighs, chopped into small bite-size pieces
1 large onion, chopped (med-large)
2 -3 sprigs fresh rosemary, leaves stripped and finely chopped
2 -3 garlic cloves, finely chopped
black pepper
1 carrot, peeled
1 bay leaf
1/2 cup marsala wine
1 (28 ounce) can san marzano tomatoes
grated parmigiano-reggiano cheese
torn fresh basil (a handful)

Preparation

Heat a large pot of water to boil, for the pasta.
Salt the water when it boils and cook the pasta to al dente.
Meanwhile, in a large skillet, heat 2 tablespoons oil over med-high heat.
Brown the pancetta for 3-4 minutes, then add another tablespoon oil.
Add in the chicken and brown evenly for 5-6 minutes.
Add in onions, rosemary, and garlic; then season with salt and pepper.
Grate the carrot with a box grater directly into the pan and stir inches.
Add wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon.
Simmer for a few minutes to thicken the sauce and combine the flavors.
Drain the pasta and toss with the chicken ragu and cheese.
Discard the bay leaf; garnish with some torn basil.
Serve immediately.