Venetian Chicken Ragu Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, aromatic slow-cooker pasta sauce made with chicken thighs, vegetables, tomatoes, and red wine, inspired by Venetian cuisine. Serve over fettuccine for an easy, hands-off dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1.3kg / 3lbs skinless boneless chicken thighs or duck legs
- salt and pepper
- 2 tbsp olive oil
- 2 carrots (diced)
- 2 celery stalks (diced)
- 2 onions (diced)
- 4 cloves garlic (minced)
- 2 sprigs rosemary (chopped or 1 tbsp dried rosemary)
- 2 X 400g/14oz cans of chopped tomatoes/crushed tomatoes for the US readers
- 250ml / 1 cup dry red wine
- 450g / 1 lb robust pasta such as penne or pappardelle (no spaghetti)
At a glance
PER SERVING · TIME 495M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8h
- Sodium
- 298mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 749mg
- Calcium
- 58mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.