Bacon Beef and Mushroom Ragu wth Macaroni

This is a Rachael Ray 30 minute meal.  I can see this becoming a staple for the cold weather months.
2 tbsp. olive oil
1/4lb. lean bacon or pancetta, chopped
1/4lb. cremini mushrooms
2 tbsp. chopped fresh thyme
1 bay leaf
1lb. ground beef
1 medium onion, minced
2-3 large cloves garlic, minced
Salt and pepper
3 tbsp. tomato paste
2 C. veal of beef stock
1lb. long Italian style ridged macaroni (ziti rigate)
2 tbsp. butter
Freshly grated  Grana Padano

Bring a large pot of water to a boil

In a deep skillet, or large saucepan, heat the olive oil over medium high heat.  Add the bacon and cook until the fat melts, 2 to 3 minutes.  Add the mushrooms, thyme, and bay leaf.  Cook until the mushrooms brown, 3 to 4 minutes.  Add the ground beef and cook, breaking up into small pieces with a spoon, until brown, 4 to 5 minutes.  Add the onion and garlic; season with salt and pepper.

Partially cover the skillet and cook, stirring occasionally, until the onion softens, 5 to 6 minutes.  Add the tomato paste and stir until fragrant, about 1 minute.  Stir in the stock, then reduce the ehat to low and let the ragu simmer while the pasta cooks.

Salt the water and cook the pasta until al dente.  Drain, reserving 1/2 C. of the pasta cooking water.  Add the pasta and the cooking water back to the hot pot.  Toss with half the ragu and the butter; season.  Serve the pasta in shallow bowls topped with the remaining sauce and cheese.