Mushroom Ragout for Pasta

Grace and I were hanging out in the basement the other day with Food Network on in the background, and Rachael Ray made a pasta sauce that was based on portabello mushrooms. I didn't catch the exact recipe, but that night Grace and I tried to come up with something that would be similar. This is what we tried (and it was fantastic over fettucine!).

Portabello chunks

• 6 thick slices smoky bacon, in 1/2 inch slices
• 5 large portabello mushroom caps, in 1 inch by 1/2 inch chunks
• olive oil
• salt
• 1 medium onion (1/2 inch dice)
• 4 cloves garlic (minced)
• 1 tablespoon dried sage, rubbed
• 1/2 teaspoon dried crushed rosemary
• 1/2 teaspoon dried basil
• 1/2 cup hearty red wine (like a zinfandel)
• 14 oz can diced tomatoes (with juice)
• 28 oz can crushed tomato

Warm a pan on the stovetop that is large enough to hold everything (I use the trusty 7.25 quart Le Creuset). Add the bacon and cook over high heat until slightly crispy. Remove the bacon but leave the drippings. [Don't drain the bacon, you'll want the flavor]

Add the mushrooms, garlic, onion and a little olive oil and salt into the pan with the bacon drippings. Cook the mixture (medium high heat) until everything has softened, released much of its moisture, and cooked down somewhat.

Add the spices (sage, rosemary and basil) and the wine to the mushroom mixture. Cook for 5 minutes or so until the liquid has reduced somewhat.

Add the cooked bacon back into the pot, along with the diced and crushed tomatoes, and simmer over low heat for 15-20 minutes until everything has incorporated nicely.

The result is a nice rustic mushroom ragout. Serve over any chunky shaped or flat pasta.