Recipes Ingredients Meat & Poultry Pork Recipes Mushroom Ragout with Pasta 3.4 (27) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 6 The cremini and white mushrooms give this versatile sauce a mellow, woodsy flavor. Ingredients 4 slices bacon, cut crosswise into ½-inch pieces 2 small onions, finely chopped 2 packages (10 ounces each) cremini mushrooms, trimmed and quartered 2 packages (10 ounces each) white mushrooms, trimmed and quartered ¼ cup tomato paste 2 teaspoons dried thyme ¼ cup chopped fresh parsley 2 teaspoons red-wine vinegar ¾ pound spaghetti Shaved Parmesan, for garnish (optional) Directions In a large 5-quart saucepan with a tight-fitting lid (that will be used later), cook bacon over medium heat, uncovered, 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 in tomato paste, thyme, and 2 cups water until combined; cover. Cook until sauce has thickened, 10 to 15 minutes. Stir in parsley 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. Cook's Notes This sauce can be made a day or two ahead (keep bacon separate) and refrigerated. Gently reheat as the pasta boils; add bacon to sauce during the last few minutes of heating. Rate it Print