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| My family's go-to quick and tasty meal. |
Gennaro Contaldo's Ragu Bianco
Minced carrot, celery, onion and garlic. I don't use measurements. A few carrots, an onion, few cloves of garlic and a few celery ribs.
I chop up a celery heart and freeze in two cup containers. Since celery is mostly water, you can cut out the amount you need for a meal without defrosting.
Add Extra Virgin Olive Oil to a large pan on medium-high heat.
Add all vegetables and a few fresh thyme sprigs, a couple bay leaves and a small chopped chile or chile flakes if desired.
Put a lid on and sweat on medium heat. The vegetables will soften up without browning or burning, so check your heat. 10- 15 minutes is good.
Add one to two cups chopped cooked chicken. I use a previously roasted chicken picked clean and frozen into one cup containers. I'll just drop in one cup frozen or thawed chicken.
Add 1/2 cup dry white wine. I love a low priced Chardonnay.
Tish of salt. Black pepper.
1 cup chicken broth. I use my previously frozen chicken broth for this as well.
Cover. Heat to medium for 30- 35 minutes.
Boil pasta, drain and add to the ragu.
Finish with flat leaf parsley, parmesan and an extra drizzle of E.V.O.O.
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