This is an easy and tasty recipe! Not sure my kids would eat it but my husband and I love it! I lost the recipe I tore out of my Real Simple and it took awhile to find it again, I am glad I found it!!
Spaghetti with Beef Mushroom Sauce
Photo: John Kernick
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Amount per serving
- Calories: 1,046
- Calories from fat: 43%
- Fat: 50g
- Saturated fat: 19g
- Cholesterol: 155mg
- Sodium: 1,150mg
- Carbohydrate: 96g
- Fiber: 5g
- Sugars: 6g
- Protein: 54g
- 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
- 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.
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