Spaghetti With Beef Mushroom Sauce

Spaghetti With Beef Mushroom Sauce
Photo: John Kernick
Hands On Time:
25 mins
Total Time:
25 mins
6 serves


  • 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

  • ¼ teaspoon black pepper

  • 1 14.5-ounce can diced tomatoes, undrained

  • 1 cup heavy cream

  • 1 cup (4 ounces) grated Parmesan

  • ½ cup 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.

Nutrition Facts (per serving)

700 Calories
33g Fat
64g Carbs
36g Protein
Nutrition Facts
Calories 700
% Daily Value *
Total Fat 33g 42%
Saturated Fat 12g 60%
Cholesterol 105mg 35%
Sodium 770mg 33%
Total Carbohydrate 64g 23%
Total Sugars 4g
Protein 36g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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