HIGHLIGHTS:

• 
  
  Robust seasoning blend inspired by the flavors of Italy



• 
  
  Great for beef, pasta and vegetables



• 
  
  Stir into marinades or vinaigrettes
  
  



• 
  
  Exciting way to explore global flavor
  
  

PRODUCT DETAILS:

Inspired by the vibrant cuisine of Italy, McCormick® Italian Red Wine Style Seasoning is your passport to flavor. It brings the perfect balance of savory herbs and the robust flavors of red wine to whatever you are cooking. Every dish is a destination with Italian Red Wine Style Seasoning. Perfect for beef, pasta and vegetables, or stirred into vinaigrettes and marinades, it instantly transports your senses to the magical country of Italy. Enjoy it as a finishing touch to your favorite dishes or use it in recipes like this Pasta with Sunday Sauce, a comforting spaghetti served with a hearty, flavorful meat sauce.

Pasta with Sunday Sauce Recipe

Ingredients:

5 tbsp olive oil

2 lbs. boneless pork shoulder or beef chuck roast

1 medium yellow chopped onion

6 cloves garlic

2 cans (28 oz. each) crushed tomatoes

2 ½ cups water

1 can (6 oz.) tomato paste

4 tbsp McCormick Italian Red Wine Style Global Flavor Seasoning

1 lb. hot or sweet Italian sausage links

1 package (16 oz.) meatballs

1 ½ lbs. pasta

Parmesan cheese

Instructions:

Heat 2 tbsp olive oil in large saucepan or Dutch oven on medium high heat.

Cook 2 lbs. boneless pork shoulder or beef chuck roast, cut into 3-inch chunks, until golden brown on all sides, about 8 to 10 minutes. Remove from saucepan; set aside. Drain oil from pan.

Reduce heat to medium-low. Add remaining 2 tbsp oil and 1 medium yellow chopped onion, cook and stir 5 minutes until softened, scraping up any brown bits on the bottom of the pan.

Stir in 6 medium cloves chopped garlic; cook 30 seconds until fragrant.

Stir in 2 cans (28 oz. each) crushed tomatoes, 2 ½ cups water, 1 can (6 oz) tomato paste, and 4 tbsp seasoning. Bring to boil.

Return pork to saucepan. Reduce heat to medium-low. Cover and simmer 1 hour.

Heat remaining 1 tbsp oil in large skillet on medium-high heat.

Brown 1 lb. hot or sweet Italian sausage links on all sides. Add sausage to sauce mixture.

In same skillet, brown 1 package (16 oz.) meatballs on all sides add to sauce. Cover and cook 1 hour longer until pork is fork tender. Remove pork from sauce and shred with two forks into large chunks. Return to sauce.

Serve sauce over 1 ½ pounds hot cooked pasta and sprinkle with freshly grated Parmesan cheese, if desired.

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