In a heavy pot or Dutch oven over medium heat, cook the bacon slowly until golden and the fat has rendered out.

Remove about ¼ of the bacon and set aside—this becomes your crispy, salty topping later (don’t skip it).

Add mushrooms directly into the bacon fat.

Let them sit undisturbed at first—this is how you get that deep golden sear. After they release their moisture, continue cooking until beautifully caramelized (about 8–10 minutes).

👉 This step is everything. It’s where the magic starts.

Add onion, celery, and carrot.

Cook low and slow for 10–15 minutes until soft, slightly golden, and fragrant. This creates that subtle sweetness that balances the richness.

Add Garlic & Thyme

Stir in garlic and thyme and cook for 1–2 minutes, just until aromatic.

Pour in your wine and scrape up all those browned bits from the bottom of the pot.

Let it reduce by about half—this concentrates all that flavor.

Add crushed tomatoes and beef stock. Season lightly with salt and pepper.

Let it simmer uncovered on low heat for 45–75 minutes, stirring occasionally, until thick, rich, and beautifully rustic.

This is your slow moment. Let it happen.

Stir in chopped spinach until wilted, then finish with fresh parsley.

Taste and adjust seasoning—it should be savory, balanced, and deeply comforting.