Ingredients
For the Pasta:
12 oz (340g) spaghetti or linguine
Salt, for pasta water
For the Beef & Mushroom Sauce:
1 tbsp olive oil
1 small onion, finely chopped
3–4 garlic cloves, minced
8 oz (225g) mushrooms, sliced (cremini or button mushrooms work best)
1/2 lb (225g) ground beef (or minced lamb for variation)
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional, for a kick)
1/3 cup sun-dried tomatoes, chopped
1/2 cup chicken or beef broth
1/2 cup heavy cream or half-and-half
1/3 cup grated Parmesan cheese (optional but recommended)
Fresh parsley or basil, for garnish
Lemon zest (optional, for brightness)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente.
Reserve 1/2 cup pasta water, then drain and set aside.
2. Make the Creamy Mushroom & Beef Sauce
In a large skillet, heat olive oil over medium heat.
Add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add mushrooms and cook for 5–7 minutes until they release moisture and brown slightly.
Push mushrooms to the side and add ground beef to the skillet.
Cook beef, breaking it up with a spatula, until browned and cooked through (5–6 minutes).
Season with oregano, paprika, salt, pepper, and red pepper flakes.
Stir in sun-dried tomatoes and cook for 1 minute.
3. Finish the Sauce
Pour in broth and simmer for 2–3 minutes, scraping the bottom of the pan.
Stir in cream and bring to a gentle simmer. Let it thicken for 2–3 minutes.
Add Parmesan and stir until melted (if using).
Toss in cooked spaghetti, mixing to coat evenly. Add reserved pasta water as needed to loosen the sauce.
4. Serve
Taste and adjust salt and pepper.
Garnish with chopped parsley, fresh basil, or a sprinkle of lemon zest.
Serve immediately with extra Parmesan on the side.
Tips for Success
Don’t overcook mushrooms. Browning them adds deeper flavor and prevents sogginess.
Use high-quality pasta and cook it al dente—this helps absorb the sauce better.
Ground lamb or turkey also work beautifully in this dish.
Cream alternatives: Swap cream with evaporated milk or a mixture of Greek yogurt and milk for a lighter version.