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McCormick® Italian Red Wine Style Seasoning
McCormick® Italian Red Wine Style Seasoning
12 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
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 our Pasta with Sunday Sauce- a comforting spaghetti served with a hearty, flavorful meat sauce.
RECIPE: Pasta with Sunday Sauce
Heat 2 tbsp of olive oil in large saucepan or Dutch oven on medium high heat. Cook 2 pounds 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 1pound 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.
Ingredients
salt, sugar, spices (including rosemary, black pepper), onion, garlic, potato maltodextrin, mustard seed, malic acid, orange peel, tomato powder, red bell pepper, red wine, beef stock, chicken powder, hydrolyzed corn protein, natural flavor (barley), yeast extract, rendered beef fat, sulfiting agents & tocopherols (antioxidant).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Sodium 85mg4%
- Total Carbohydrate 0g0%
- Protein 0g
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 our Pasta with Sunday Sauce- a comforting spaghetti served with a hearty, flavorful meat sauce.
RECIPE: Pasta with Sunday Sauce
Heat 2 tbsp of olive oil in large saucepan or Dutch oven on medium high heat. Cook 2 pounds 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 1pound 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.
Ingredients
salt, sugar, spices (including rosemary, black pepper), onion, garlic, potato maltodextrin, mustard seed, malic acid, orange peel, tomato powder, red bell pepper, red wine, beef stock, chicken powder, hydrolyzed corn protein, natural flavor (barley), yeast extract, rendered beef fat, sulfiting agents & tocopherols (antioxidant).
Common questions
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