This looks like a delicious, chunky and flavorful alternative to plain ol' bolognese sauce. It's from the Martha Stewart website, and, no, I haven't tried it yet, but will report back when I do!
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- 4 slice bacon, cut crosswise into 1/2-inch pieces
- 2 small onions, finely chopped
- 2 (566.99 g) package cremini mushrooms, trimmed and quartered
- 2 (566.99 g) package white mushrooms, trimmed and quartered
- 59.14 ml tomato paste
- 9.85 ml dried thyme
- 59.14 ml chopped fresh parsley
- 9.85 ml red wine vinegar
- 340.19 g spaghetti
- parmesan cheese, shaved for garnish (optional)
- 1In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, stirring until crispy, about 5 minutes. With a slotted spoon, transfer to a paper towel to drain. Set aside.
- 2Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
- 3Stir in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley and vinegar. Add bacon, reserving some for garnish, if desired.
- 4Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
- 5To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.
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Nutritional Facts for Martha Stewart's Mushroom Bacon Ragout With Pasta
Serving Size: 1 (436 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 514.8
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 3.7 g
- Cholesterol 15.4 mg
- Sodium 341.5 mg
- Total Carbohydrate 81.8 g
- Dietary Fiber 6.6 g
- Sugars 9.8 g
- Protein 22.9 g