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