Penne with pulled chicken ragu

Over medium-high heat, add the olive oil, then the chopped celery, carrot and onion; cook the soffritto about 10 minutes.

Add the chicken thighs and brown both sides.

Strip the rosemary leaves into the pan; keep browning the chicken a few minutes.

Add the white wine and wait for it to evaporate.

Add the passata.

Season with a pinch of salt and a good amount of pepper; add about 200 ml of stock.

Cover and cook on medium heat at least two hours, adding stock whenever it dries out, so it stays moist.

After 40 minutes, add about 200 ml more stock and cook about another hour, checking every 20 minutes.

When the chicken pulls apart, add about 200 ml more stock and cook the last 50 minutes to an hour, stirring a few times.

Bring a large pot of water with a generous tablespoon of sea salt to a boil and cook the penne 12 minutes, per the packet.

Use only the sauce the pasta needs; freeze the rest in a plastic or glass container.

Squash any chicken pieces that have not pulled apart.

With two minutes left on the pasta, heat 2 to 3 tablespoons olive oil in a saucepan, add about four spoons of the ragu and break up any chunks of chicken.

Before draining, save a mug of the starchy pasta water; taste the pasta for doneness.

Add the pasta to the ragu with about half a mug of pasta water and combine.

Take the pan off the stove, add pecorino and toss until creamy.

Plate and finish with parsley.