Rustic Bacon Tomato Ragu

Here was a night that I really didn't feel like cooking, however with this whole quarantine thing happening ordering out seems like a harder task than just opening the fridge and figuring out what to make! A cold grey day calls for a hearty rustic ragu! The bacon in the ragu adds a warming falvourful element to this pasta dish! It tasted like it was simmering all day! Serve with Focaccia bread and a fresh light arugula salad. Makes a nice homemade dinner!

Ingredients:

5 slices of bacon, chopped small

1 shallot, chopped fine
1/2 onion, chopped fine
4 cloves of garlic, minced
2 tbsp. Parsley
3-4 Mushrooms, sliced
1/2 jalepeno chopped 
1 tbsp. Fresh thyme chopped
1/3 cup red wine 
3 cups Beef broth
1 small can mutti cherry tomatoes, pureed in a food processor
1 can tomato paste
2 tbsp. Cream or milk
Salt, pepper, and a dash of sugar
Fettuccine
Directions:
In a heavy pot, add 2 tbsp. Olive Oil and 1 tsp. Butter. Add shallot and onion and saute 3-5 minutes. Add Bacon and cook another 3-5 minutes stirring often. Add garlic mushroom, jalepeno, parsley, and thyme. Cook down for 3 more mintues. Add wine, salt and pepper. Stir letting the wine reduce slightly. Add 1 1/2 cups beef broth, pureed tomatoes and tomato paste. Let simmer, stirring often. As it reduces add more beef stock. Let simmer at least a half hour. Add the milk at the end, and adjust seasonings as necessary. Shred parmegiano reggiano cheese at the end and add a little bit of red pepper flakes. To make it fancy, I added a dallop of ricotta cheese in the middle.