Crimini Ragu with Spinach Crostini

ingredients

1
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
2
Heat oven to 350 degrees F.
3
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
4
Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
5
While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.
6
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
7
When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
8
Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.