Shelly's Recipe

CREAMY LINGUINI BOLOGNESE TOMATO SAUCE

Category: Pasta

6 slices uncooked thick bacon, chopped
1 (8-oz) pkg fresh mushrooms, quartered or halved (depending on the size)
1/4 to 1/3 cup dry red wine
1 lb ground beef
1 medium onion, chopped
4-6 garlic cloves finely chopped
1/4 to 1/2 tsp crushed red chili flakes
2 tsp dried oregano
1 (24-oz) jar tomato and basil pasta sauce
2 tsp salt or to taste
Pepper, to taste
1/4 to 1/2 cup heavy cream
Linguine pasta, cooked al dente, drained
Grated Parmesan cheese

In a large heavy pot cook the bacon over medium-high heat until just crisp; add in mushrooms and cook for about 4 minutes. Add in wine continue cooking stirring for about 5 minutes. Add in ground beef, onion, garlic, chili flakes and oregano; cook until beef is no longer pink; drain fat and continue cooking until lightly browned (about 10 minutes). Add in pasta sauce and 1/4 cup cream; bring to a simmer over medium heat. Reduce the heat to low and continue simmering semi covered for about 1-1/2 hours stirring frequently. Season with salt and pepper. After about 20 minutes cooking time add in more cream if desired. Pour the sauce over the cooked pasta then sprinkle top with Parmesan cheese.