This delicious recipe for Pappardelle with Tuscan Ragu pairs perfectly with the Talmage Cellars 2012 Merlot.
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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.