Spaghetti with Beef Mushroom Sauce

By Dianewaldron

Prep and Cook Time: 25-30 min.

Ingredients

• 1 pound dry spaghetti
• 2 tablespoons olive oil
• 1 pound button mushrooms, thinly sliced
• 2 cloves garlic, finely chopped/minced
• 1 pound ground beef
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper (black)
• 1 14.5oz can diced petite tomatoes (UNdrained)
• 1 cup (1/2 pint) heavy cream
• 1 cup (4oz) grated parmesan cheese
• 1/2 cup fresh flat-leaf (Italian) parsley leaves, roughly chopped

Details

Servings 4

Preparation

Step 1

Cook spaghetti according to package directions. Meanwhile, heat olive oil in a larg esaucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add garlic, beef, salt and pepper. Cook until no trace of pink remains. Drain and discard fat. Add tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and 3/4 cup of the Parmesan cheese. Simmer until the suace has thickened slightly, about 3-6 mintues. Drain and rinse pasta. Add pasta to sauce and toss. Divide among plates and sprinkle with parsley and remaining cheese.