- 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
- 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
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.