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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil.

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  • In a deep skillet or large saucepan, heat the EVOO over medium-high. Add the bacon and cook until the fat melts, 2 to 3 minutes. Add the mushrooms, thyme and bay leaf. Cook until the mushrooms brown, 3 to 4 minutes. Add the ground beef and cook, breaking up into small pieces with a spoon, until browned, 4 to 5 minutes. Add the onion and garlic; season with salt and pepper.

  • Partially cover the skillet and cook, stirring occasionally, until the onion softens, 5 to 6 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Stir in the stock, then reduce the heat to low and let the ragu simmer while the pasta cooks.

  • Salt the water and cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Add the pasta and the cooking water back to the hot pot. Toss with half the ragu and the butter; season. Serve the pasta in shallow bowls topped with the remaining sauce and cheese.

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