Ragus are classic Italian sauces that are generally made from rich, less tender cuts of meat and cooked slowly for a long time to develop the flavors and tenderize the meat. I use chicken thighs because they give that intensely rich taste without the guilt and in a fraction of the time.

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1-1/2 pounds boneless, skinless chicken thighs, finely chopped
• 1/2 cup finely chopped shallots
• 1 tablespoon minced garlic
• 2 teaspoons finely chopped fresh rosemary
• 2/3 cup dry white wine
• 4 cups Quick Marinara Sauce (see below)
• 1 pound dried linguine
• 1/2 cup freshly grated Parmesan cheese

Procedure

1. Heat the oil in a large, heavy skillet over medium-high heat. Add the chopped chicken and cook until the juices evaporate and the chicken is golden, about 10 minutes. Add the shallots, garlic, and rosemary, and saute until tender, about 2 minutes.
2. Add the wine and stir to scrape up any brown bits on the bottom of the skillet. Add the marinara sauce. Bring to a simmer. Reduce the heat to medium-low and simmer gently until the flavors blend, about 10 minutes.
3. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring often to prevent the pasta from sticking together, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
4. 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 cheese, and serve.

This is the basic tomato sauce that I use the most. It takes a bit of time to make, but it's worthwhile because the sauce is so versatile - and during the hour of simmering I can be doing other things out of the kitchen. So I double this recipe, freeze it, and use it all week. Store extra sauce by allowing it to cool completely, then pour two-cup portions into freezer bags and freeze for up to three months. The classic marinara sauce is great with any pasta shape. But when you're keeping it simple, why not keep it truly simple? Go with the classic spaghetti. Makes 2-quarts.

Ingredients- Marinara

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, 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

Procedure - Marinara

1. In a large 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.
2. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. 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.)

Author Giada de Laurentiis