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1
In a heavy bottom pot, heat the olive oil over medium heat and add the chicken thighs.
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2
Let them brown for a few minutes and turn when nicely golden.
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3
Let brown on the other side.
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4
Remove and set aside.
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5
Add the carrot, celery and onion and the large pinch of salt to your pot.
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6
Stir together and let cook for about 5 minutes.
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7
Do not brown, lower heat a little if you have to.
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8
Add the garlic and saute for one minute.
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9
Add the tomato paste and cook for 2 minutes.
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10
Add the wine and cook for another two minutes.
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11
Add the chicken broth and tomatoes.
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12
Break up the tomatoes with a spoon or your hands (I use my hands and crush them).
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13
Add the bay leaves, thyme and oregano and stir.
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14
Return the thighs to the pot, cover, and let simmer on low for about an hour.
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15
Remove the thighs from the pot and place on a cutting board.
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16
With two forks, shred the meat off the bones and return the meat to the pot.
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17
Add the salt and pepper.
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18
Cook, gently, uncovered for another 15 minutes.
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19
Taste the seasoning, adding more salt if necessary.
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20
Continue to cook, uncovered, until you like the thickness of the sauce.
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21
Boil the pasta in plenty of boiling, salted water until al dente.
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22
Remove the pasta with a strainer and place the pasta right into the sauce.
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23
Stir together and serve right away topped with grated cheese.
