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.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 1 hour

Nutritional Information

For 1 serving
Calories: 215
Sodium: 283mg
Fat: 7g
Carbohydrates: 26g
Cholesterol: 61mg
Fiber: 3g
Protein: 11g

Pappardelle with Tuscan Ragu

• Low Calorie  • Low Fat  • Low Sodium

Ingredients

1 tablespoon olive oil
1 medium red onion, chopped
1 medium carrot, grated
2 tablespoons McCormick® Gourmet Collection Tuscan Seasoning
1 leaf McCormick® Gourmet Collection 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 Collection Sicilian Sea Salt
1/8 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 package (8 ounces) pasta, such as pappardelle
Freshly grated Parmesan cheese (optional)

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; cook 3 minutes or until reduced by 1/2. 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.

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