Bigoli pasta with farmhouse ragu

1. 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

1. Mince or cut the poultry meat, minus bones and skin, and put it into a bowl.
2. Add half the white wine to the chopped or minced meat and leave to rest for 15 minutes, so that the meat softens.
3. Cut the peeled onion and the celery and carrots finely.
4. 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.
5. When the vegetables start to soften, add the meat and brown slightly.
6. Add the remaining wine, turn up the heat and allow the alcohol to evaporate a little.
7. Add the rosemary, sage and bay leaves. Mix and add a little broth, salt and pepper.
8. Cook for about an hour on a low heat, adding broth whenever the sauce seems to be drying out.
9. Put a pan of water on to boil for the pasta. When it starts to boil add salt and bring to the boil again.
10. Cook the pasta al dente according to the instructions on the packet.
11. When the pasta is ready, save a cup of the cooking water and drain.
12. Reheat the sauce if you prepared it earlier. Remove the bay leaves. Add some pasta cooking water if it seems dry.
13. Add the drained pasta to the sauce. Mix everything together well.
14. Serve immediately with some ground pepper and a little parsley as garnish. 
15. This dish can also be eaten with grated Parmesan or grana cheese.