Pasta Manzo Fungo Ascari - cooking recipe

Ingredients

500 g minced beef
2 tablespoons dark soy sauce
1 teaspoon sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
2 tablespoons olive oil
1 onion, finely chopped
6 garlic cloves, finely sliced
100 ml beef stock
350 g canned tomatoes, liquidised
2 tablespoons tomato puree
1 teaspoon dried oregano
2 tablespoons chopped fresh basil
1 teaspoon salt
fresh ground black pepper
200 g button mushrooms, halved if large
3 handfulls chifferi rigati pasta

Preparation

Marinate the minced beef in 2 tblsp of soy sauce, 1 tsp sugar, 2 tsp of Worcestershire sauce and a 1/4 tsp of salt for 30 minutes.
Heat some oil in a deep frying pan or wok and stir fry the onion and garlic until the onion changes colour. Add to a pot with the beef stock.
Add a little more oil and stir fry the minced beef until it is brown and loose. Add to the pot.
Stir the tomatoes and tomato paste into the pan. Stir in the oregano, basil, salt, and pepper and bring to the boil.
Reduce the heat to low and simmer the sauce for about 1 hour, stirring occasionally and adding a little warm water if the sauce dries out.
Meanwhile cook the pasta in salted boiling water for 8 minutes (or as per the instructions). Drain.
Stir the mushrooms into the pot and simmer for a further 8 minutes.
Stir in the pasta and simmer for a further 2 minutes.