Martha Stewart's Mushroom Bacon Ragout With Pasta

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!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  slices bacon, cut crosswise into 1/2-inch pieces
• 2  small onions, finely chopped
• 2 (10 ounce) packages cremini mushrooms, trimmed and quartered
• 2 (10 ounce) packages white mushrooms, trimmed and quartered
• 1⁄4 cup tomato paste
• 2  teaspoons dried thyme
• 1⁄4 cup  chopped fresh parsley
• 2  teaspoons red wine vinegar
• 3⁄4 lb spaghetti
•  parmesan cheese, shaved for garnish (optional)

Directions

1. 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.
2. Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.
3. 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.
4. Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.
5. To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.