The sauce for this dish can be made a day or two ahead (keep the bacon separate) and refrigerated. Gently reheat as the pasta boils; add the bacon to the sauce during the last few minutes of heating.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
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.
Step 2
Add the onion to the saucepan; stir until golden, about 1 minute. Add the mushrooms; cover. Cook until the juices have evaporated, about 20 minutes.
Step 3
Stir in the tomato paste, thyme, and 2 cups water until combined; cover. Cook until the sauce has thickened, 10 to 15 minutes. Stir in the parsley and vinegar. Add the bacon, reserving some for garnish, if desired.
Step 4
Meanwhile, cook the pasta until al dente according to the package instructions. Drain and return to the pot.
Step 5
To serve, toss the pasta with the ragout. Garnish with the reserved bacon and shaved Parmesan, if desired. Serve immediately.
