2 tbsp. olive oil
1 large shallot, finely chopped
1 small stalk celery with leafy top, finely chopped
1 small carrot, peeled and grated
2 cloves garlic, grated or finely chopped
Salt and pepper
2 sprigs fresh rosemary leaves stripped and finely chopped (about 1 tbsp.)
1 fresh bay leaf
2 tbsp. (a fat squirt) tomato paste
A few grates of nutmeg
½ cup chicken stock
½ cup white wine
1 lb. ground chicken
2 cups passata (uncooked tomato puree) or tomato puree
¼ cup heavy cream
1 lb. mezzi rigatoni or mezzi penne
1 cup finely grated Parmigiano-Reggiano, plus more for passing at the table
Bring a large pot of water to a boil for the pasta.
In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the shallot, celery, carrot, and garlic; season with salt and pepper. Add the rosemary and bay leaf. Cook, stirring often, until the vegetables soften, about 2 minutes. Stir in the tomato paste and a little freshly grated nutmeg, then the stock and wine. Bring to a boil. Add the chicken. Cook, stirring to break up the meat, until the chicken is cooked through and about two-thirds of the liquid is absorbed, about 5 minutes. Add the passata. Cook until the sauce begins to bubble. Reduce heat to low. Simmer until the flavors meld and the sauce is reduced slightly, about 5 minutes. Stir in the cream. Reduce heat to low.
Meanwhile, salt the boiling water and add the pasta. Cook until 1 minute shy of al dente. Just before draining the pasta, scoop out about 3/4 cup of the starchy cooking water. Drain the pasta.
Add the pasta to the sauce. Mix in about 1 cup Parm. Add the cooking water as needed to thin the sauce. Discard the bay leaf. Serve the pasta with more Parm.