Spaghetti with Beef Mushroom Sauce

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

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.