Photo: John Kernick Photo by: Photo: John Kernick

Spaghetti with Beef Mushroom Sauce

Real Simple FEBRUARY 2007

  • Yield: Makes 4 servings
  • Prep time:25 Minutes


  • 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.

Nutritional Information

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

Go to full version of

Spaghetti with Beef Mushroom Sauce recipe