Recipe: Pappardelle with Tuscan Ragu (using carrot and red wine)

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."



1 tablespoon olive oil
1 medium red onion, chopped
1 medium carrot, grated
2 tablespoons McCormick Gourmet Collection Tuscan Seasoning*
1 bay leaf
1/2 cup dry red wine
1 (28 ounce) can whole peeled tomatoes, undrained
1/2 pound meatloaf mix (ground beef, veal and pork; or all ground beef)
1/4 teaspoon sea salt
1/8 teaspoon coarsely ground black pepper
1 (8 ounce) package pasta, such as pappardelle (or tagliatelle or fettuccine)
Freshly grated Parmesan cheese (optional)

Heat oil in large saucepan on medium heat. Add onion and carrot; cook and stir 8 minutes or until tender. Add Tuscan 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.

*McCormick Tuscan Seasoning ingredients: spices (including black pepper, marjoram, rosemary, thyme, basil, and red pepper), onion, garlic, sun dried tomato, red bell pepper, sunflower oil, and salt.

Makes 8 servings
Adapted from source: McCormick