• If you are going to make your own stock, start to prepare it by washing and cutting 2 celery stalks and 2 carrots into large pieces and peeling one onion and cutting it in half. Put the vegetables on to boil covered in water with a teaspoon of salt. You can also include the poultry bones. This needs to be started at least an hour before you make the ragu.

For the Ragu

• Mince or cut the poultry meat, minus bones and skin, and put it into a bowl.
• Add half the white wine to the chopped or minced meat and leave to rest for 15 minutes, so that the meat softens.
• Cut the peeled onion and the celery and carrots finely.
• In a non-stick frying pan or iron skillet fry the onion, celery and carrot in heated extra-virgin olive oil for a few minutes over a medium heat.
• When the vegetables start to soften, add the meat and brown slightly.
• Add the remaining wine, turn up the heat and allow the alcohol to evaporate a little.
• Add the rosemary, sage and bay leaves. Mix and add a little broth, salt and pepper.
• Cook for about an hour on a low heat, adding broth whenever the sauce seems to be drying out.
• Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
• Cook the pasta al dente according to the instructions on the packet.
• When the pasta is ready, save a cup of the cooking water and drain.
• Reheat the sauce if you prepared it earlier. Remove the bay leaves. Add some pasta cooking water if it seems dry.
• Add the drained pasta to the sauce. Mix everything together well.
• Serve immediately with some ground pepper and a little parsley as garnish. 
• This dish can also be eaten with grated Parmesan or grana cheese.