This Bacon Mushroom Ragu Pasta Recipe is comforting and delicious for any quick weeknight meal.

Bacon Mushroom Ragu Pasta | ReluctantEntertainer.com

My husband is my inspiration. He runs a small nonprofit, coaches high school soccer, cycles regularly and works out {plus eats very healthfully}, is the best husband and dad in the world, he’s smart, witty, funny, reads a lot, and he often sends me quick emails or texts when he comes across something that could help me with my blog. He’s the gardener around here (I putz in the garden), I cook with the harvest, he tells me what’s “missing,” and then we both play around with the spice. I’ve volunteered for his organization for years booking airfare, emailing, sending out book and DVD orders (he has a new book coming out March 2015!). We’re a team.

We sit together, usually in the living room now that it’s cold and rainy outside, and enjoy breakfast, lunch, and dinners. Rarely all 3 in a day, but since we both work from home, it happens more often than not.

We text and email each other from the same house, but in different rooms, which is sort of hilarious. But true.

Getting to the soul of food.

Last week he read through comments on this post, and then Heidi’s interview with Gina, and sent me a few words of inspiration. He’s usually right. Did I say that right? LOL. Yes, he’s usually right. (Those are good words to say in a marriage.)

Baby, you get to the soul of food. It’s not Soul Food, but Getting to the Soul of Food.

Bacon Mushroom Ragu Pasta | ReluctantEntertainer.com

Bacon Mushroom Ragu Pasta.

Last week I whipped up another pasta recipe (love DeLallo pasta – can’t live without it), with mushrooms and bacon.

The kitchen was a mess, saucey spoons, pots, pans, food on the counter, the dishwasher needed emptying, Haggis was underfoot (annoying), scrounging for any possible bite on the floor. But then, the pasta was done, and my heart did a little fluttering.

What is it about pasta that is so comforting and delicious in the fall and winter months? I’m not crazy about how it pads my hips, but it tastes so darn good! It makes my heart and tummy so happy!

Bacon Mushroom Ragu Pasta | ReluctantEntertainer.com

A staple this winter.

We gather our plates and kids (whoever’s home), dish up–usually a one-pot dinner–and head to an area where we can talk and eat.

This time everyone ooed and ahhhhed over this dish. Guess why? Pasta!

Oh, and the delicious {bacon} ragu sauce. This is going to be a staple this winter, I can just feel it (but please, Mr. Pasta, stay off of my hips!)

What’s your weeknight go-to pasta dinner your family loves?

Bacon Mushroom Ragu Pasta | ReluctantEntertainer.com

Bacon Mushroom Ragu Pasta | ReluctantEntertainer.com
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Bacon Mushroom Ragu Pasta

Adapted from Rachael Ray Magazine, October 2014

Ingredients

  • 2 tbsp. oil
  • 8-10 strips of bacon, chopped in small pieces
  • 1/2 lb. cremini mushrooms, chopped
  • 3 tbsp. fresh thyme, finely chopped (keep 1 tbsp. for garnish)
  • 1 lb. ground turkey
  • 1 large sweet onion, finely chopped
  • 3 cloves garlic, pressed
  • Salt and pepper
  • 1 6 oz. can tomato paste
  • 2 cups stock
  • 1 lb. penne ziti pasta, I use DeLallo
  • 2 tbsp. butter, melted
  • Freshly grated Parmesan Cheese

Instructions

  • In a large skillet, heat the oil and add the bacon, cooking until the fat melts, about 3 minutes. Add the mushrooms and 2 tbsp. of thyme, stirring until the mushrooms are brown, about 5 more minutes. Add the onion and cook another 5 minutes. Lastly, add the ground turkey to the skillet with garlic, breaking the meat into tiny pieces as it cooks. Cook for about 5 minutes until the meat is done.
  • Add the tomato paste and stir for about 1 minute. Stir in the stock and bring to a boil; simmer on low while the pasta cooks.
  • Meanwhile, cook the pasta according to package directions, minus 1-2 minutes, cooking it al dente. Drain and place the pasta in a large bowl, adding the melted butter.
  • Pour the bacon and mushroom ragu sauce over the pasta. Sprinkle with cheese and fresh thyme; serve.
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