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Spaghetti with Beef Mushroom Sauce

Photo: John Kernick
Prep time 25 mins
Yield Makes 4 servings


  • 1 pound dry spaghetti
  • 2 tablespoons olive oil
  • 1 pound button mushrooms, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 pound ground beef
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1 cup (4 ounces) grated Parmesan
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Nutrition Information

  • calories 1,046
  • caloriesfromfat 43 %
  • fat 50 g
  • satfat 19 g
  • cholesterol 155 mg
  • sodium 1,150 mg
  • carbohydrate 96 g
  • fiber 5 g
  • sugars 6 g
  • protein 54 g

How to Make It

  1. Cook the spaghetti according to the package directions.

    Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. 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. Simmer until the sauce has thickened slightly, about 3 minutes.

    Drain the pasta and return it to pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

    Tip: For a delicious, lower-calorie version of this dish, omit the cream.