Spagetti a la fungi

Quality fungi is readily avalible in Australia. Allthough in only a limeted range. That being the case, only 20 years ago 96% of all mushrooms consumed in Australia were tined. How times have changed!

Ingredence:
500g Blade of beef. (Minced).

500g Portabello mushrooms.

440g Tin of crushed tomatoes.

3 Table spoons of tomato paste.

4 Colves of garlic. (Minced)

1 Large brown onion. (Finley choped).

Salt flakes & Fresh cracked peper.

Pasta of choice!..

Method:

In a large heavy based pot fry off the onion in a little olive oil. As they become translucent reduce the heat and gently cook for an extra 8 minutes or so. At this time add One or two of the mushrooms. (Diced or sliced). This will form the base of the mushroom flavor. Bring the heat back up to the max, add the beef and garlic, cook untill the beef is almost done, add the tomato paste and fry it off for about 30 seconds. (Frying the tomato paste will help to release it's flavor). Now add the crushed tomatoes along with a little water if it looks alittle dry. Simmer the sauce uncovered for about 30 minutes untill it thickens. In the last ten minutes add the rest of the choped mushrooms, be kind to your fungi, don't over cook your mushrooms. Make sure your pasta is ready when your fungi are. Season to taste. Enjoy.....