Rating: 4 stars
92 Ratings
  • 5 star values: 23
  • 4 star values: 54
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 1
Sara Quessenberry

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Credit: John Kernick

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the spaghetti according to the package directions. Drain and return the pasta to the pot.

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  • 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 ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.

  • Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Nutrition Facts

700 calories; calories from fat 43%; fat 33g; saturated fat 12g; cholesterol 105mg; sodium 770mg; carbohydrates 64g; fiber 4g; sugars 4g; protein 36g.
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