Here's something I found a few days ago. I made it and added a few red pepper flakes just for giggles...YUM:
* Exported from MasterCook *
Spaghetti with Beef Mushroom Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms -- thinly sliced
2 cloves garlic -- finely chopped
1 pound ground beef or chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper -- to taste
1 14.5 oz can diced tomatoes -- undrained
1 cup heavy cream -- optional
1 cup grated parmesan cheese (4 ounces)
1/2 cup 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 occasionaly, for 6 minutes. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains in the beef. 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 thorouoghly; add it to the sauce and toss.
Divide among plates and sprinkle with the remaining Parmesan and the parsley.
Source:
"Real Simple, February 2007"
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* Exported from MasterCook *
Spaghetti with Beef Mushroom Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : A List Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry spaghetti
2 tablespoons olive oil
1 pound button mushrooms -- thinly sliced
2 cloves garlic -- finely chopped
1 pound ground beef or chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper -- to taste
1 14.5 oz can diced tomatoes -- undrained
1 cup heavy cream -- optional
1 cup grated parmesan cheese (4 ounces)
1/2 cup 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 occasionaly, for 6 minutes. Add the garlic, beef, salt, and pepper. Cook until no trace of pink remains in the beef. 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 thorouoghly; add it to the sauce and toss.
Divide among plates and sprinkle with the remaining Parmesan and the parsley.
Source:
"Real Simple, February 2007"
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Don't wait too long to tell someone you love them.
Billy
Billy