Pasta with Tomato Sauce, Bacon and Mushrooms

How to prepare pasta with tomato sauce, bacon and mushrooms

1. Place the mushrooms in a smaller pan and thaw over medium heat until the mushrooms are soft and have released their juice. Collect the juice in a cup, pressing the mushrooms well to extract all the liquid.
2. In another wider pan with high sides, add the bacon cut into cubes or strips. Fry over low heat until it releases its fat. When there's enough fat in the pan, add the finely chopped onion and sauté over low heat until very soft. Meanwhile, the bacon will brown slightly. Add 1 crushed garlic clove and sauté for another 30 seconds.
3. Add the passata and the collected mushroom juice. Season with ground pepper, a little chili if desired, and thyme leaves. Bring to a boil. Simmer covered over medium-low heat for 10 minutes.
4. Meanwhile, put the wine in a small saucepan and let it come to a boil (1 minute, to evaporate the alcohol).
5. Add the hot wine and chicken broth to the sauce and bring back to a boil. Continue to simmer covered for 15 minutes. After that, remove the lid and if the sauce is still a bit too liquid, let it cook for 5 more minutes uncovered. Taste the sauce for salt and add if necessary (usually the bacon is salty, which is why I didn't add salt at the beginning).
7. Wipe the pan used in step 1 with a paper towel. Melt the butter in it and fry the mushrooms until lightly browned. Add 1 crushed garlic clove and finely chopped parsley and fry for another minute.
8. Pour the entire contents of the mushroom pan over the tomato sauce. Stir and leave on heat for 1 more minute.
9. The sauce prepared this way can be served immediately or stored until needed. When using it, just reheat.
10. Cook the pasta in salted water according to package instructions. Drain and add to the hot sauce. Mix well and serve immediately.

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