Recipe: Spaghetti with Beef and Mushroom Sauce | Idaho Statesman

This Real Simple recipe will help you freshen up your spaghetti dinner repertoire.

For a lower fat version of the dish, omit the cream.

Spaghetti with Beef and Mushroom Sauce

Yield: 4 servings

1 pound dry spaghetti

2 tablespoons olive oil

1 pound button mushroom,s 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 grated Parmesan cheese

1/2 cup fresh flat-leaf parsley, roughly chopped

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 cheese. 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 parsley.