Quick mushroom & bacon ragù

This a quick way to make ragù with maximum flavour. The use of pre-sliced mushrooms and lardons all add to the convenience and speed.

Ingredients

Quantity	Ingredient
280g	egg noodles, cooked according to the packet instructions
1 1/2 tablespoons	olive oil
200g	bacon, cut into 1 cm pieces
or 200g	lardons
1	small onion, roughly chopped
1	garlic clove, crushed
500g	mixed sliced mushrooms
	salt
	freshly ground back pepper
1 tablespoon	tomato paste
1 1/2 tablespoons	sun-dried tomato paste
1	rosemary stalk, leaves picked and roughly chopped
200ml	vegetable stock
handful	fresh parsley, chopped
1 teaspoon	red wine vinegar
100g	spiralized courgette, optional
	shaved parmesan, to serve
	creme fraiche, to serve
	sweet chilli sauce, to serve

Toss the noodles in 1/2 teaspoon oil to prevent them from sticking together.
Heat the remaining oil in a saucepan and cook the bacon over a medium heat, uncovered, stirring constantly, for about 5 minutes until crispy.
Add the onion and garlic and stir until golden – about 1 minute. Add the mushrooms and a small pinch of salt and pepper. Cover and cook until the juices have evaporated, stirring occasionally, about 20 minutes.
Stir in the tomato pastes, rosemary and stock until combined. Cover and cook until the sauce has thickened, 10–15 minutes.
Stir in the parsley and vinegar. Taste the ragù and see if it needs any more salt and pepper.
To serve, toss the noodles and courgette mix (if using) with the ragù. Finish with Parmesan, crème fraîche and sweet chilli sauce.