PASTA: Spaghetti with Beef Mushroom Sauce

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This dish is a staple in our household. Delicious in every way and flavors taste even better the next day. 
1 lb. dry spaghetti
2 tbl olive oil
1 lb. button mushroom mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 lb. ground beef
1 tsp kosher salt
1/4 tsp black pepper
1 - 14.5 oz. can diced tomatoes, undrained
1 cup heavy cream
1 cup grated Parmesan
1/2 cup fresh flat-leaf parsley leaves, roughly chopped
1. Cook the spaghetti according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat.
3. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
4. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes. Spoon off and discard any fat.
5. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and 3/4 cup of the Parmesan.
6. Simmer until the sauce has thickened slightly, about 3 minutes.
7. Drain the pasta and return it to pot.
8. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.
9. Tip: For a delicious, lower-calorie version of this dish, omit the cream.
Yield: Makes 4 servings
Meal   DinnerCuisine   Italian
Dish   Main Dish

sherri evangelisto

Member since Mar 2007

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