Martha Stewart's Mushroom Bacon Ragout With Pasta

• bacon, cut crosswise into 1/2-inch pieces↗4
• small onions, finely chopped↗2
• cremini mushrooms, trimmed and quartered↗2
• white mushrooms, trimmed and quartered↗2
• tomato paste↗1⁄4 cup
• dried thyme↗2 teaspoons
• chopped fresh parsley1⁄4 cup
• red wine vinegar↗2 teaspoons
• spaghetti↗3⁄4 lb
• parmesan cheese, shaved for garnish (optional)↗

Step-by-step instructions

1. 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. 2

   Add onion to saucepan; stir until golden, about 1 minute. Add mushrooms; cover. Cook until juices have evaporated, about 20 minutes.

3. 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. 4

   Meanwhile, cook pasta until al dente, according to package instructions. Drain and return to pot.

5. 5

   To serve, toss pasta with ragout. Garnish with reserved bacon and shaved Parmesan, if desired.