Quick mushroom & bacon ragù

Quick mushroom & bacon ragù

Pimp my noodles
Jacqui Melville

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.


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
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


  1. Toss the noodles in 1/2 teaspoon oil to prevent them from sticking together.
  2. Heat the remaining oil in a saucepan and cook the bacon over a medium heat, uncovered, stirring constantly, for about 5 minutes until crispy.
  3. 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.
  4. Stir in the tomato pastes, rosemary and stock until combined. Cover and cook until the sauce has thickened, 10–15 minutes.
  5. Stir in the parsley and vinegar. Taste the ragù and see if it needs any more salt and pepper.
  6. To serve, toss the noodles and courgette mix (if using) with the ragù. Finish with Parmesan, crème fraîche and sweet chilli sauce.
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