Pasta Bolognese

I didn't really set out to make bolognese sauce, but I sort of realized partway through the day that I had all the ingredients for it if I did some tweaking.  This sauce was really good but make no mistake, this is not marinara.  I don't really have a lot of experience with bolognese, so I was surprised at how much flavor this had but also how filling it was.  Luckily the leftovers reheated really well.

Serves 6

4 strips bacon, cut into 1/2 inch pieces
4 cloves garlic, minced
1 small onion, minced
1 cup sliced baby portabella mushrooms
1 lb ground pork
1 tablespoon minced fresh oregano
1 tablespoon minced fresh basil
1 cup beef broth
1/2 cup dry red wine
28 oz can crushed tomatoes
6 oz can tomato paste
Salt and garlic salt to taste
1 lb pasta, for serving
Parmesan cheese, for serving

1. In large skillet with lid, saute bacon pieces until browned and crispy.  Remove bacon pieces and set aside, but reserve drippings in pan.
2.  Saute garlic and onions in bacon drippings until soft and opaque.  Add mushrooms and saute until soft.  Add pork and brown until pork is no longer pink.  Stir in oregano and basil.  Add beef broth and red wine, simmering until liquids in the pan are reduced by about half.  Add tomatoes and tomato paste.  Stir browned bacon pieces into sauce, season to taste, and cover sauce.  Simmer sauce on low for about 30 minutes to combine flavors.  Serve sauce over pasta, sprinkled with Parmesan cheese.