- Calories 700
- Calories from fat 43%
- Fat 33g
- Sat fat 12g
- Cholesterol 105mg
- Sodium 770mg
- Carbohydrate 64g
- Fiber 4g
- Sugar 4g
- Protein 36g
Spaghetti With Beef Mushroom Sauce
John Kernick
How to Make It
Step 1
Cook the spaghetti according to the package directions. Drain and return the pasta to the pot.
Step 2
Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
Step 3
Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
Step 4
Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
Step 5
Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.
Step 6
Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.
RosaMaria4
2014-02-25T18:30:44-05:00
It was very good, I did add some Worchester sauce, instead of the heavy cream I added greek yogurt and to give it a kick I put two tbsp of pepper flakes, everybody loved it, even one of my picky eaters that does not like cheese at all, I added before he could see it, and did not noticed : ) very good and tasty recipe.
MsPearl1969
2013-11-11T08:46:33-05:00
I am going to use this recipe and just use pasta sauce instead of the cream
IFortuna
2013-05-08T11:25:07-04:00
I often make this recipe and I use FAT FREE half and half (1/2 and 1/2). No need to leave out the creamy goodness. It is just a yummy with this sub. Also, I use the leanest ground beef I can find and rarely have much excess fat from it. Hubby needs to watch cholesterol so we account for this in our cooking. We also like fresh tomatoes and mushrooms for this. The canned veggies seem to have a funny taste and not much real fresh veggie flavor. Besides canned and some frozen veggies have a lot of sodium. So now you can cut out most of the fat and some of the sodium!
suga1180
2012-12-29T14:13:05-05:00
I made this recipe tonight for dinner. My husband loved it. He asked me to make it again. Next time, I will try the lower fat version and leave out the cream and double the tomatoes. This was easy and quick to make.
ckluong
2011-02-04T10:56:20-05:00
I made this with two 14.5oz cans of Trader Joe's diced and fire-roasted tomatoes with organic green chiles, omitting the cream. Gave it a bit of a spicy, tangy Mexican kick, not unlike salsa. Surprisingly delicious despite being mismatched, considering the original is supposed to be an Italian pasta dish. One thing I'd change next time is to add an additional half cup of Parmesan into the sauce as it's cooking, to make it a bit thicker and less watery.
madge1122
2010-05-05T15:58:52-04:00
i made this recipe with ground turkey and i left out the cream. it was DE-LISH! next time i will try the greek yogurt per a suggestion but it really didn't need thickening. the parmesan made it thick enough. this is definitely a repeat.
alicewalker
2010-04-21T05:39:10-04:00
have not tried this. What is a good substitute for the heavy cream? Maybe plain yogurt?
Thanks
Wvaggie
2010-04-20T18:16:01-04:00
I'll not try it due to the amount of calories. How much colories do you save by leaving out the cream?
alixopulos
2010-04-20T17:25:46-04:00
how about adding plain greek yogurt instead of cream?
grandmababe
2010-04-20T13:47:55-04:00
This recipe sounded really good until I saw the calorie and carb count. Yikes! If you eliminate the cream, then there's no sauce so to speak - just tomatoes - boring.
