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MUSHROOM RAGOUT WITH PASTA
Everyday Food Magazine
Time: Start to finish, 1 hour
4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, finely chopped
Two 10-ounce packages cremini mushrooms, trimmed and quartered
Two 10-ounce packages white mushrooms, trimmed and quartered
1/4 cup tomato paste
2 teaspoons dried thyme
1/4 cup chopped fresh parsely
2 teaspoons red wine vinegar
3/4 pound 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, uncovers, 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 tomato paste, thyme and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsely 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.
Makes 6 servings.
Nutrition information per serving: 290 calories, 3.1 grams fat, 12.8 grams protein, 52.5 grams carbohydrates, 2.4 grams fiber.