Chicken Bolognese

Heat the olive oil in a large pot or Dutch oven and saute the onion, carrot and celery for 7-8 minutes over medium heat until they soften.
1 tablespoon olive oil
1 medium onion
1 medium carrot
2-3 celery stalks
Add the garlic, fresh rosemary and thyme and cook for another minute until fragrant.
4 garlic cloves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
Add the ground chicken to the pot and cook until browned, breaking it up with your spoon as you go. Next, add the mushrooms and cook until tender.
1 lb ground chicken
½ lb mushrooms
Pour in the white wine and allow it to bubble for a couple of minutes, scraping up any browned bits.
⅓ cup dry white wine
Stir in the tomato paste and cook for a minute, then add the crushed tomatoes, chicken stock and a generous pinch of salt. Stir well and bring to a simmer.
1 tablespoon tomato paste
2 cans (14 oz / 400 g) crushed tomatoes
½ cup low-sodium chicken stock
½ teaspoon salt
Reduce the heat, cover partially, and let it cook for about 30 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to package directions.
Once the sauce has thickened, add the cooked pasta and toss well to combine.
12 oz pasta
Stir in the grated Parmesan and fresh basil leaves, then adjust the seasoning to taste and serve immediately.
⅓ cup Parmesan
8-10 fresh basil leaves
Salt and freshly ground black pepper to taste