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 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 cheese, for garnish (optional)

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.
2. With a slotted spoon, transfer to a paper towel to drain.
3. Set aside.
4. Add the onion to the saucepan; stir until golden, about 1 minute.
5. Add the mushrooms; cover.
6. Cook until the juices have evaporated, about 20 minutes.
7. Stir in the tomato paste, thyme, and 2 cups water until combined; cover.
8. Cook until the sauce has thickened, 10 to 15 minutes.
9. Stir in the parsley and vinegar.
10. Add the bacon, reserving some for garnish, if desired.
11. Meanwhile, cook the pasta until al dente according to the package instructions.
12. Drain and return to the pot.
13. To serve, toss the pasta with the ragout.
14. Garnish with the reserved bacon and shaved Parmesan, if desired.
15. Serve immediately.

bacon, onion, cremini mushrooms, white mushrooms, tomato paste, thyme, parsley, redwine vinegar, spaghetti, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/mushroom-ragout-with-pasta-383355 (may not work)