Pappardelle with Tuscan Ragu

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 Olive oil

  • 1 Medium red onion, chopped

  • 1 Medium carrot, grated

  • 2 Tablespoon McCormick Gourmet™ Italian Bruschetta Seasoning Mix

  • 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® Sea Salt Grinder

  • 1/8 Teaspoon 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.

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