Well, I must start with an apology; I’m sorry I have never done a bacon ragu. Now that we have moved past that, why have you not done a bacon ragu? Let’s examine what is in a classic ragu; it starts with a protein, in our case bacon, mushrooms, and ground beef. Herbs must be added, so oregano, basil, and thyme are invited. The base onions, garlic, stock, and tomato paste give us the foundation of a great dish. Thanks to The Fruitful Forest, Happy Family Ranch, and Hayfield Farm. I hope you like it.

16 ounces shiitake mushroom, diced fine (from The Fruitful Forest)
10 strips bacon (from Hayfield Farm)
1 pound ground beef (from Happy Family Ranch)
1 large sweet onion, minced
2 cloves garlic, minced
16-ounce can tomato paste
2 cups chicken stock
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon basil
Parmesan cheese

16 ounces spaghetti

1/4 cup red wine which is optional.

Cook bacon until almost crisp. Remove bacon and place on paper towel. Leaving fat behind.

Add onion and cook until translucent.

Add garlic and mushrooms. Cook until brown on the edge. Remove from pan and set aside.

Add herbs and cook for 30 seconds; add ground beef and brown.

Add wine to deglaze pan or chicken stock if not using wine.

Add bacon and tomato paste and cook for 15 minutes.

Cook pasta per package direction.

Top pasta with Ragu or toss well – I did both.

Top with Parmesan

Serve.