Spaghetti with Beef Mushroom Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. 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 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the pasta and return it to pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.Tip: For a delicious, lower-calorie version of this dish, omit the cream.
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