Venetian Chicken Ragu Pasta

lbs skinless (boneless chicken thighs or duck legs)

salt and pepper

olive oil

carrots (diced)

celery stalks (diced)

onions (diced)

garlic (minced)

sprigs rosemary (chopped or 1 tbsp dried rosemary)

X 400g/14oz cans of chopped tomatoes/crushed tomatoes for the US readers

ml/1 cup dry red wine

lbs robus pasta such as penne or pappardelle (no spaghetti)