8 ounces dry pasta (such as spaghetti or linguini)

1 tablespoon extra-virgin olive oil

1/2 medium onion, chopped

2 medium carrots, peeled and chopped

1 medium stalk celery, chopped

1 teaspoon finely chopped fresh rosemary (or 1/4 teaspoon dried)

1 clove garlic, finely minced

1 pound ground chicken

1/4 cup dry red or white wine (or chicken/vegetable broth)

3 cups marinara sauce (or 1 26oz jar)

Salt and freshly ground black pepper to taste

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Bring a large pot of salted water to a boil. Cook pasta according to package instructions, then drain.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add onions, carrots, and celery. Cook until soft, about 5 minutes.
Add garlic and rosemary; cook for 30 seconds until fragrant.
Add ground chicken. Cook until no longer pink, about 10 minutes, breaking it into small pieces as it cooks.
Season with 1/4 teaspoon salt and black pepper to taste.
Pour in wine (or broth). Cook for 1 minute to deglaze the pan.
Stir in marinara sauce and let simmer for 10 minutes until slightly reduced.
Taste and adjust seasoning. Serve sauce over pasta.