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Recipe: Mushroom Ragout with Pasta

Main Dishes - Pasta, Sauces
MUSHROOM RAGOUT WITH PASTA

4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, finely chopped
2 packages (10 ounces each) cremini or baby portobello mushrooms, trimmed and quartered
2 packages (10 ounces each) 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 pound spaghetti
Shaved Parmesan (optional, for garnish)

In a large 5-quart saucepan that has a tight-fitting lid, cook bacon over medium heat, stirring until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a paper towel. Set aside.

Add onion to saucepan; stir until golden, about 1 minute. Stir in mushrooms. Cover pan; cook until juices have evaporated, about 20 minutes.

Stir in tomato paste, thyme and 2 cups water until combined; cover the pan. Cook until sauce has thickened, 10 to 15 minutes.

Stir in parsley and vinegar. Stir in 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 mushroom ragout. Garnish with reserved bacon and shaved Parmesan.

Makes 6 servings
Adapted from source: Everyday Food magazine, December 2005
MsgID: 0818329
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
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