Spaghetti Chicken Ragu

For the homemade fettuccine:
Mix flour, eggs and oil in a stand mixer until just combined. Add water 1 tablespoon at a time until you achieve the desired consistency. The dough should be firm and hold together. It should look smooth, not wet. Remove to a counter and knead for a few minutes with flour. Cover with plastic wrap and let sit for 30 minutes.

Using your stand mixer pasta attachment (or a pasta roller, or by hand), flatten out the pasta and cut into fettuccine noodles.

Cook in 4 to 6 quarts of water for 4–6 minutes.

For the ragu:
In a Dutch oven, heat oil over medium high heat. Add onion, carrots, and celery. Season with salt, pepper and Italian seasoning. Add chicken sausage in its casing. These sausages will flavor the vegetables and will be served on the side. Stir and add garlic. Cook, stirring occasionally, until vegetables are tender, 8–10 minutes.

Add tomato paste and fresh parsley and cook for 2 minutes. Add ground chicken; cook, breaking up meat with a spoon, until no longer pink, 8–9 minutes.

Add broth and half-and-half; bring to a boil over high heat. Reduce heat to a simmer and cook until sauce is thick and creamy, about 30 minutes more.

Place a big helping of the fresh noodles and top with the chicken ragu. Serve and enjoy!