Spaghetti With Beef Mushroom Sauce

Spaghetti With Beef Mushroom Sauce
John Kernick

Serves 6
25
minutes
25
minutes
other
0
minutes

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

Directions

  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.
Sara Quessenberry
January 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Fat 33 g
  • Sat Fat 12 g
  • Cholesterol 105 mg
  • Sodium 770 mg
  • Carbohydrate 64 g
  • Fiber 4 g
  • Sugar 4 g
  • Protein 36 g
What does this mean? See Nutrition 101.