Spaghetti With Beef Mushroom Sauce

Photo by John Kernick
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 700 calories
    • Calories 43 calories from fat
    • Fat 33 g
    • Sat Fat 12 g
    • Cholesterol 105 mg
    • Sodium 770 mg
    • Protein 36 g
    • Carbohydrate 64 g
    • Sugar 4 g
    • Fiber 4 g


  1. Check 1pound dry spaghetti
  2. Check 2tablespoons olive oil
  3. Check 1pound button mushrooms, thinly sliced
  4. Check 2 cloves garlic, finely chopped
  5. Check 1pound ground beef
  6. Check 1teaspoon kosher salt
  7. Check 1/4teaspoon black pepper
  8. Check 1 14.5-ounce can diced tomatoes, undrained
  9. Check 1cup heavy cream
  10. Check 1cup (4 ounces) grated Parmesan
  11. Check 1/2cup fresh flat-leaf parsley leaves, roughly chopped


  1. Cook the spaghetti according to the package directions. Drain and return the pasta to the pot.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
  3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
  4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
  5. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.
  6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.