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Spaghetti with Creamy Mushroom, Beef, & Balsamic Sauce

Author: Michelle De La Cerda


  • 1/2 pound  dry spaghetti
  • tablespoons  extra virgin olive oil
  • 1/2 yellow onion; diced
  • pound  button mushrooms , thinly sliced
  • cloves garlic , finely chopped
  • 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


  1. Cook the spaghetti according to the package directions.
  2. Drain and return the pasta to the pot.
  3. While the pasta cooks, brown the ground beef in a large pan.
  4. Season it with salt and pepper.
  5. Drain any rendered fat and place the beef in a bowl, set aside.
  6. Heat the oil in the same pan over medium heat.
  7. Add the onions and cook for two minutes then add the mushrooms and garlic, cook for an additional five minutes.
  8. Return the beef to the pan and mix well.
  9. Add most of the parsley (reserving a small amount as a garnish) and marjoram.
  10. Add the tomatoes and cook for another minute.
  11. Reduce heat to low.
  12. Add the balsamic vinaigrette and the cream; mix well.
  13. Toss with pasta and garnish with Parmesan cheese and the remaining parsley.