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It's Pasta Night! Rach pulls together a hearty rosemary-infused chicken and veggie ragu that's just right for tossing with tubes of rigatoni.
Heat a large pot of water to boil for pasta.
Heat a deep skillet or Dutch oven over medium-high heat with EVOO, 2 turns of the pan. Add the onion, celery, carrot, shallot, garlic, salt, pepper and bay leaf, then stir to soften 10 minutes. Add chicken, season with rosemary, nutmeg, salt and pepper, then lightly brown and crumble the meat and stir in the paste. Stir paste in for 1 minute, then add wine and let it absorb. Add stock, passata, parm rind and milk, reduce heat to low, and simmer a minimum of 30 minutes or up to an hour.
Cook pasta 1-2 minutes less than package directions in salted water. Reserve ¾ cup water and drain pasta, then combine with sauce and use the water to combine sauce and pasta and keep it loose. Toss pasta with sauce 1-2 minutes with cheese.