Avoid spaghetti palate fatigue with an update on the old favorite: button mushrooms, heavy cream, and parsley add a Stroganoff-like twist to a classic sauce made from leftover ground beef.
For a healthier alternative, sub whole wheat, high-fiber pasta for standard spaghetti, and swap out evaporated milk for the heavy cream. Get to know a new dinnertime favorite when you keep reading.
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
- 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 the pot. Add the sauce and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.
- Beef, Main Dishes
- North American