Hearty Bacon And Mushroom Spaghetti - cooking recipe

Ingredients

4 tbsp olive oil
1 None onion, peeled and finely chopped
2 None bay leaves
1 tbsp dried oregano, plus 1 tsp to garnish
1 tbsp tomato paste
1 tbsp paprika
1 (28 oz) can tomatoes
2/3 cup vegetable stock
14 oz spaghetti
1 pinch sugar
3-4 slices bacon, diced
7 oz chanterelle, or other fresh mushrooms, halved
8 oz button mushrooms, halved
1/3 cup dry white wine
1/3 cup pecorino, or Parmesan cheese

Preparation

Heat 3 tablespoons of olive oil in a pan, and saute the onions until they are translucent. Add the bay leaves and 1 tbsp oregano and stir briefly, then add the tomato paste, and stir again. Season, adding the paprika, then pour in the canned tomatoes and the vegetable stock. Break down the tomatoes in the pan with a fork, then bring to a boil and simmer for about 15 mins. Check the seasoning, adding a pinch of sugar if required.
Cook the spaghetti in boiling salted water according to package instructions, then drain. Meanwhile saute the bacon in a dry pan until it is crispy, then remove and set to one side. Heat the rest of the olive oil in the same pan and saute the mushrooms. Season. Pour in the wine, and stir in the juices at the bottom of the pan. Cook for a few minutes, then add it to the tomato sauce and continue to cook for a few more minutes. Stir in the bacon.
To serve, mix the spaghetti with the sauce and shaved pecorino and some oregano to garnish.