Pappardelle with Tuscan Ragu

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.

Serves: 8
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr Cook time
  • 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

Cooking tip

Test Kitchen Tip:Sprinkle with freshly grated Parmesan cheese, if desired.

Nutrition information

(Amount per serving)

  • 215Calories: 215Cholesterol: 61mg
  • Sodium: 283mgProtein: 11g
  • Total Fat: 7gFiber: 3g
  • Carbohydrate: 26g