1 lb uncooked spaghetti
2 Tbsp olive oil
1 pound button mushrooms, thinly sliced
2 cloves garlic, finely chopped
1 lb ground beef
1 tsp kosher salt
1/4 tsp black pepper
1 14.5 oz can diced tomatoes, undrained
1 Cup heavy cream
1 Cup (4 oz) grated Parmesan
1/2 Cup fresh flat-leaf parsley leaves, roughly chopped
Fill a 6 qt stock pot 2/3 full with water and add a little salt, if desired. Bring salted water to a boil over high heat on the stove, and cook the spaghetti according to the package directions. Drain and return the pasta to the pot.
While the pasta-water is heating, add the olive oil to a large skillet and warm over medium heat. Add the mushrooms and sauté, stirring intermittently, for 5 – 7 minutes, then add the chopped garlic, ground beef, and salt and pepper. Thoroughly brown the ground beef (about ten min), stirring frequently and breaking meat into small crumbly bits.
Once beef is cooked, drain the pan of fat, before adding the canned tomatoes and their juices. Raise the heat to medium-high and bring the meat sauce to a boil.
Reduce heat to a simmer and add the cream to the sauce, whisking to combine. Continue to stir as you sprinkle 3/4 Cup of the Parmesan into the mixture. Simmer, uncovered, until the sauce has warmed through and thickened a little bit, about 5 minutes more.
Add the finished sauce to the cooked, drained pasta and toss to completely coat the noodles.
Transfer finished pasta to individual plates, sprinkling with the remaining Parmesan and garnishing with parsley before serving.