Pappardelle with Tuscan Ragu
This delicious recipe for Pappardelle with Tuscan Ragu pairs perfectly with Halcyon 2022 Pinot Noir.
Servings
8
Prep
15m
Cook
1h
Ingredients
- 1 Tablespoon(s) Olive oil
- 1 Medium red onion, chopped
- 1 Medium carrot, grated
- 2 Tablespoon(s) McCormick Gourmet™ Italian Bruschetta Seasoning Mix
- 1 Leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/2 Cup(s) Dry red wine
- 1 Can (28 ounces) whole peeled tomatoes, undrained
- 1/2 Pound(s) Meatloaf mix
- 1/4 Teaspoon(s) McCormick® Sea Salt Grinder
- 1/8 Teaspoon(s) McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 Package (8 ounces) pasta, such as pappardelle
Directions
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 and 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.
