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

Preparation

  1. Cook the spaghetti according to the package directions. Drain and return the pasta to the pot.

  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.

  5. Reduce heat and stir in the cream and 3/4 cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes.

  6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the parsley.

Note: To lighten this dish, omit the cream and double the tomatoes.