255. MUSHROOM and BACON RAGOUT with PASTA

makes 6 servings


4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, finely chopped
Two 10-oz. packages cremini mushrooms, trimmed and quartered
Two 10-oz. packages white mushrooms, trimmed and quartered
1/4 cup tomato paste
2 teaspoons dried thyme
1/4 cup chopped freshly parsley
2 teaspoons red-wine vinegar
3/4 lb. spaghetti
Shaved Parmesan, for garnish (optional)

In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook the 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; 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.


courtesy of: Missoulian, Montana Life: Foods. Associated Press. Wednesday, January 11, 2006, p. C2