Pasta Manzo Fungo Ascari

• 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

1. 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.
2. 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.
3. Add a little more oil and stir fry the minced beef until it is brown and loose. Add to the pot.
4. Stir the tomatoes and tomato paste into the pan. Stir in the oregano, basil, salt, and pepper and bring to the boil.
5. 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.
6. Meanwhile cook the pasta in salted boiling water for 8 minutes (or as per the instructions). Drain.
7. Stir the mushrooms into the pot and simmer for a further 8 minutes.
8. Stir in the pasta and simmer for a further 2 minutes.

soy sauce, sugar, worcestershire sauce, salt, olive oil, onion, garlic, beef stock, tomatoes, tomato puree, oregano, fresh basil, salt, fresh ground black pepper, button mushrooms, pasta

Taken from www.food.com/recipe/pasta-manzo-fungo-ascari-522665 (may not work)