Chicken, pancetta and red wine ragu

Method

• 1
  Heat oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.
• 2
  Add onion, celery, carrot and pancetta to pan. Cook, stirring, for 6 to 8 minutes or until vegetables are just starting to soften. Add garlic. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Boil for 1 minute. Transfer mixture to slow cooker. Add stock, rosemary and tomato paste. Stir to combine. Season with salt and pepper. Cover. Cook on high for 3 hours (or low for 6 hours).
• 3
  Using 2 forks, shred chicken in slow cooker. Cook for 30 minutes. Remove lid. Cook for 15 minutes. Remove and discard rosemary sprigs.
• 4
  Meanwhile, cook pasta following packet directions. Add pasta to chicken. Toss to combine. Sprinkle with pecorino and serve with beans and parsley.