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.
15m
PREP TIME
1hr
COOK TIME
215
CALORIES
11
INGREDIENTS
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.
15m
PREP TIME
1hr
COOK TIME
215
CALORIES
11
INGREDIENTS
Ingredients 8 Servings
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 medium carrot, grated
- 2 tablespoons McCormick Gourmet™ Tuscan Seasoning
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 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™ Organic Coarse Ground Black Pepper
- 1 package (8 ounces) pasta, such as pappardelle
INSTRUCTIONS
- 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
NUTRITION INFORMATION
(per Serving)
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