Bacon, Beef & Mushroom Ragu with Pasta

This is from the October 2014 Rachael Ray Magazine. Such a delicious and filling dinner.

• 2 tbsp Extra Virgin Olive Oil
• 1/4 lb bacon or pancetta chopped
• 1/4 lb cremini mushrooms, chopped
• 2 tbsp chopped fresh thyme
• 1 bay leaf
• 1 lb ground beef
• 1 medium onion, mincd
• 2-3 garlic cloves, minced
• salt and pepper
• 3 tbsp tomato paste
• 2 cups veal or beef stock
• 1 lb ziti or rigati
• 2 tbs butter
• freshly grated grana padano

1. Bring a large pot of water to a boil
2. In a deep skillet or large saucepan, heat the olive oil over medium-high. Add the bacon and cook until the fat melts, 2-3 minutes. Add the mushrooms, thyme and bay leaf. Cook until the mushrooms brown, 3-4 minutes.
3. Add the ground beef and cook, breaking up into small pieces with a spoon until browned, 4-5 minutes. Add the onion and garlic, season with salt and pepper.
4. Partially cover the skillet and cook, stirring occasionally, until the onion softens, 5-6 minutes. Add the tomato paste and stir until fragrant, about 1 minute.
5. Stir in the stock, then reduce the heat to low and let the ragu simmer while the pasta cooks.
6. Salt the water and cook the pasta until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
7. Add the pasta and the cooking water back to the hot pot. Toss with half the ragu and the butter. Season.
8. Serve the pasta in shallow bowls topped with the remaining sauce and cheese.