Spaghetti with Mushroom & Meat Sauce

My first batch of home-made stock was a success! I don't think I can go back to store-bought ones anymore...sigh...I'm glad I tried out the vegetable stock recipe as it was really good, so flavourful. I was so tempted to season it with a bit of salt and pepper and drink the whole batch! Anyway, I resisted and had a lot of leftover from the Daring Cook's challenge. I've been using it in almost every dish I cooked for the past week and here's my first pasta dish made with HOME-MADE vegetable stock *grins with pride*

Ingredients: serves 3
230g Spaghetti 500g minced beefPortobello mushrooms (from making vegetable stock) - chop into small pieces1 cup mixed dried mushrooms (shiitake, oyster, porcini)1 cup warm water1 large onion - diced3 cloves garlic - pressed2 tsp dried mixed herbs1 box (390g) chopped tomatoes in a concentrated tomato juice1 1/2 cup home-made vegetable stock1 tbs tomato paste1/4 cup evaporated milk2 tsp condensed milkA dash of Worcestershire sauceSaltFreshly ground black pepperA handful of parsley - coarsely choppedDirections:
Soak dried mushrooms in 1 cup of warm water until softened (about 30 mins). Drain, press water out. Keep the soaking water for later use and coarsely chop the mushrooms.Heat up a bit of oil in a pan.Add minced beef, stir fry until dry and brown. Leave aside for later use. In the same pan, add onions, fry until soft and translucent.Add garlic, fry until fragrant. Mix in softened dried mushrooms and portobello mushrooms.Add cooked beef, dried mixed herbs and tomatoes. Pour in the water used for soaking mushrooms and vegetable stock.Bring to boil, lower heat to simmer for about 30 mins.Stir in tomato paste.Pour in evaporated milk and condensed milk. Leave to simmer for a further 15 mins.While the sauce is simmering, boil pasta in a large pot of water until it's almost done.Drain and mix pasta into the sauce and let the pasta finish cooking in the sauce.Season with worcestershire sauce, salt and pepper.Stir in parsley.Enjoy!