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.
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