3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch chunks
1/2 pound sweet or hot Italian sausage, cut into 1/2-inch chunks
Kosher salt and freshly ground pepper
1 teaspoon dried marjoram or oregano
1/3 cup extra-virgin olive oil
2 medium onions, diced
3 cloves garlic, chopped
2 bay leaves
3/4 cup tomato puree
12 ounces spaghetti, broken into 3-inch pieces
Grated manchego or parmesan cheese, for garnish (optional)