Spaghetti with Beef Mushroom Sauce

1 lb dry Spaghetti
2 T Olive oil
1 lb Thinly Sliced Button Mushrooms
2 cloves chopped garlic
1 lbs ground beef
1 t. Salt
¼ t. Pepper
1 14.5 oz Can diced tomatoes, undrained
1 cup Heavy Cream
1 cup Grated Parmesan
½ Cup Fresh chopped (flat leafed) Parsley

Cook the Spaghetti according to the package directions. Meanwhile, heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring occasionally, for 6 minutes. Add the garlic, beef, salt and pepper. Cooke until not trace of pink remains, about 5 minutes. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in the cream and ¾ cup of the Parmesan. Simmer until the sauce has thickened slightly, about 3 minutes. Drain the Pasta and return it to pot. Add Sauce and toss. Divide among plates and Sprinkle with the remaining Parmesan and the Parsley.
*I made one change to this recipe; I cooked ¾ of the ½ cup of Parsley in with the sauce.