Red Wine Wild Mushroom Ragu

I've made this a red wine mushroom ragu,
basically a thick, chunky pasta sauce
with big pieces of smoked bacon in it.

Ingredients:
4 slices smoked bacon, cut into 1/2-inch pieces
2 small onions, finely chopped
10 ounces cremini mushrooms, trimmed and quartered
10 ounces white mushrooms, trimmed and quartered
1/4 cup tomato paste
2 teaspoons dried thyme
1/4 cup chopped fresh parsley
2 teaspoons red-wine vinegar
3/4 pound spaghetti
Shaved Parmesan, for garnish

Directions:
In a large 5-quart saucepan with a
tight-fitting lid (that will be used later),
cook bacon over medium heat, uncovered,
stirring until crispy, about 5 minutes.
With a slotted spoon, transfer to
a paper towel to drain. Set aside.
Add onion; stir until golden, about 1 minute.
Add mushrooms; cover.
Cook until juices have evaporated, about 20 minutes.
Stir in tomato paste, thyme,
and 2 cups water until combined; cover.
Cook until sauce has thickened, 10 to 15 minutes.
Stir in parsley and vinegar.
Add bacon, reserving some for garnish, if desired.
Meanwhile, cook pasta until al dente,
according to package instructions.
Drain and return to pot.
To serve, toss pasta with ragout.
Garnish with reserved bacon
and shaved fresh Parmesan, if desired.