Spaghetti with Creamy Mushroom, Beef, & Balsamic Sauce ~ Spaghetti covered in a creamy sauce of mushrooms, ground beef, tomatoes with a hint of balsamic.I started collecting recipes at around age eleven. I don’t know if there were any cookbooks in my mom’s house, I honestly can’t remember. But one Sunday after reading the comics, I started clipping coupons and noticed there were recipes in some of the ads/coupons. I begun cutting out any recipe that looked even remotely decent to my unsophisticated palate. I still have some of these recipes today. There are a staggering amount of recipes that require a can of cream of this or that. Please, don’t get me wrong; some of my most favorite recipes call for several cream of cans. They are part of the long list of comfort foods. But I am happy to say my palate has evolved beyond the condensed cream of cans.
I still clip recipes, but now I have fifteen print magazine subscriptions, online newsletters, and so many more things to clip from. My single envelope to hold these recipes has grown into over a dozen three-ring binders completely organized like any cookbook would be.Why do I share this with you? Well this recipe is one of those that once upon a time I clipped, put in my notebook, cooked, adapted, and have made my own. I have been making this recipe for several years now, but I knew that it was a recipe that I had once clipped. The task was formidable. I needed to find the clipped recipe and hope some kind of evidence existed to indicate where I had taken it from so I can properly cite my source. As a person who has been in education and academia, there is nothing worse than plagiarism.
When I located the recipe in one of my notebooks, I, of course, had eliminated all evidence of where it was from. I cut so closely around just the recipe. But, luckily, I have been reading the same magazines for years to recognize their particular fonts and layout. I took to the internet to verify my guess and I was right, this was taken from Real Simple Magazine. Their recipe is delicious, but since I can’t just follow directions, I have altered it over the years and mine is delicious too. Enjoy.
Spaghetti with Creamy Mushroom, Beef, & Balsamic Sauce
- 1/2 pound dry spaghetti
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion; diced
- 1 pound button mushrooms , thinly sliced
- 3 cloves garlic , finely chopped
- 1 pound ground beef
- 1 14.5- ounce can diced tomatoes , undrained
- 3/4 cup heavy cream
- 1/2 tsp . dried marjoram
- 1/4 cup fresh flat-leaf parsley leaves , roughly chopped
- 3 tbsp . balsamic vinaigrette
- Parmesan cheese for garnish
Cook the spaghetti according to the package directions.
Drain and return the pasta to the pot.
While the pasta cooks, brown the ground beef in a large pan.
Season it with salt and pepper.
Drain any rendered fat and place the beef in a bowl, set aside.
Heat the oil in the same pan over medium heat.
Add the onions and cook for two minutes then add the mushrooms and garlic, cook for an additional five minutes.
Return the beef to the pan and mix well.
Add most of the parsley (reserving a small amount as a garnish) and marjoram.
Add the tomatoes and cook for another minute.
Reduce heat to low.
Add the balsamic vinaigrette and the cream; mix well.
Toss with pasta and garnish with Parmesan cheese and the remaining parsley.