Tuscan Ragu, a slow cooked meat sauce, is usually served over pappardelle, a broad flat ribbon pasta, that’s perfect for soaking up the thick rich sauce. If unavailable, substitute tagliatelle or fettuccine.
15m
PREP TIME
1hr
COOK TIME
244
CALORIES
11
INGREDIENTS
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 medium carrot, grated
- 2 tablespoons McCormick Gourmet™ Italian Bruschetta Seasoning Mix
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/2 cup dry red wine
- 1 can (28 ounces) whole peeled tomatoes, undrained
- 1/2 pound meatloaf mix
- 1/4 teaspoon McCormick® Sea Salt Grinder
- 1/8 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 package (8 ounces) pasta, such as pappardelle
INSTRUCTIONS
- 1 Heat oil in large saucepan on medium heat. Add onion and carrot; cook and stir 8 minutes or until tender. Add Seasoning and bay leaf; cook and stir 1 minute
- 2 Stir in wine; cook 3 minutes or until reduced by half. Add tomatoes with juice, crushing tomatoes with back of spoon. Bring to boil. Stir in meat. Reduce heat to low; cover and simmer 45 minutes or until thickened. Season with sea salt and pepper. Discard bay leaf
- 3 Meanwhile, cook pasta as directed on package. Drain well. Serve pasta topped with ragu. Sprinkle with Parmesan cheese, if desired
