Prep 30 mins
Cook 30 mins
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!
- 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)
- In 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.
- Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
- Stir 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.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
- To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.