SPAGHETTI WITH BEEF MUSHROOM SAUCE

SPAGHETTI WITH BEEF MUSHROOM SAUCE image

Categories Pasta

Yield 6 people

Number Of Ingredients 10

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

Steps:

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 3/4 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. Note: To lighten this dish, omit the cream and double the tomatoes.