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Fast & Easy Real Simple Recipe For Spaghetti With Beef Mushroom Sauce

Monday's Leftovers: Spaghetti With Beef Mushroom Sauce

There's a reason why spaghetti with meat sauce is America's go-to weeknight meal: it tastes like comfort, works well with a budget, and comes together quickly.

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.

Spaghetti With Beef Mushroom Sauce

Spaghetti With Beef Mushroom Sauce

Fast & Easy Real Simple Recipe for Spaghetti With Beef Mushroom Sauce 2010-01-15 15:24:59

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

  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 6 minutes.
  3. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains, about 5 minutes.
  4. 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.
  5. 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.

Serves 4.

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