Method
Rinse porcini mushrooms then soak in hot water for 30 minutes.
Reserving soaking liquid, remove mushrooms, rinse them well under
running water, shake off excess water. Chop porcini if large.
Strain liquid into a bowl through a sieve lined with a piece of
kitchen paper, then strain again.
Put, onion and garlic in a saucepan and cook gently for 7-10
minutes until onion is lightly golden. Increase heat and add beef.
Break up with a large fork, then when it is no longer pink, season
with salt and pour in wine. Let wine evaporate, cooking gently for
5 minutes.
Add porcini and ½ cup strained porcini liquor. Add tomatoes,
tomato concentrate and freshly ground black pepper to taste. Bring
to a gentle boil then partially cover with a lid and cook gently
for about 45 minutes, stirring occasionally, or until thick and
sauce-like.
Cook pasta in plenty of gently boiling well salted water until
al dente. Reheat sauce, swirling in the cream if using. Drain pasta
and turn it into a heated serving dish. Toss through the sauce and
serve immediately with grated parmesan.