b'I N G R E D I E N T S Spicy Mushroom SauceSugo di Funghi allArrabiata2 tablespoons extra-light olive oil pound slab bacon, with the rind removed, cut in -inch dice (or regularIn a large saut pan, add 1 tablespoon of the extra-light olive oil and cook the bacon, roughly chopped) bacon over medium heat until it is nicely-browned, about 3 to 4 minutes. Using a 5 garlic cloves, thickly sliced sloed spoon, transfer the cooked bacon to a dish lined with a paper towel and white onion, chopped set aside. teaspoon red pepper flakespound sliced mushrooms:Add the remaining olive oil, garlic, onion and red pepper flakes, and cook over shiitake, white buon ormedium-high heat until the garlic begins to brown, 3 to 4 minutes. Add the sliced crimini 3 tablespoons choppedmushrooms and parsley, and cook 2 to 3 more minutes, stirring well. Add the white Italian parsley wine, stir well, and cook for 2 minutes. Add the tomato sauce and chicken broth;cup white wine bring to a boil over high heat, and then simmer for 15 to 20 minutes. Add the cooked 1cups tomato sauce bacon and cook 2 more minutes. If you like the sauce thicker, bring it back to a boil 1cups chicken broth and add the buer-flour paste, one teaspoon at a time, whisking well and waiting 2 tablespoons soened buer 1 minute before adding more of the paste. Continue this process until the sauce mixed with 2 tablespoons reaches the consistency you like. You do not need to use all of the buer-flour flour to form a so paste(optional) paste.Keep the sauce warm until ready to use.65'