This is a delicious, easy & fast week-night supper. I love to make a big pot of it & have plenty of leftovers to have for lunches during the week. {actually the leftovers are better}
Stock photo from REAL SIMPLE magazine.
Serves 4 Hands-On Time: 25m Total Time: 25m
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:
Cook the spaghetti according to the package directions.
heat the oil in a large saucepan over medium heat, add diced onions {I add this step, cause it's not a real recipe to me, if it doesn't start with medium size onion diced, especially an Italian dish!}
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 the pot. Add the sauce and toss, sprinkle with the remaining Parmesan and the parsley.
For a lower calorie version you can omit the cream, but of course it won't have that silky sauce~y consistency.
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