Recipe: Spaghetti with Beef and Mushroom Sauce

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.

This story was originally published June 5, 2007 at 8:16 AM with the headline "Recipe: Spaghetti with Beef and Mushroom Sauce."