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.
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
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
Meanwhile, cook pasta as directed on package. Drain well. Serve pasta topped with ragu. Sprinkle with Parmesan cheese, if desired
Test Kitchen Tip:Sprinkle with freshly grated Parmesan cheese, if desired.