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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.
1 tablespoon olive oil
1 medium red onion, chopped
1 medium carrot, grated
2 tablespoons McCormick Gourmet™ Tuscan Seasoning
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
1/2 cup dry red wine
1 can (28 ounces) whole peeled tomatoes, undrained
1/2 pound meatloaf mix
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/8 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 package (8 ounces) pasta, such as pappardelle
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.
(Amount per serving)