Spaghetti with Beef Mushroom Sauce

Photo: John Kernick

Recipe from

Recipe Time

Prep: 25 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Sara Quessenberry,

February 2007