Servings: 4 people
Ingredients
- 1 tbsp avocado oil
- 1 lb grass-fed organic ground beef or bison
- 1 red onion (finely diced)
- 3 garlic cloves (minced)
- 2 tsp paprika
- 1 ½ tsp each garlic powder, onion powder, dried oregano & dried parsley
- ½ tsp chilli powder
- 2 cups beef broth (more if needed)
- 1 can can diced tomatoes with juices (796mL)
- 2 tbsp tomato paste
- ⅔ cup nutritional yeast
- 1 bag bag gluten-free brown rice (454g - macaroni, fusili, or farfalle)
- Salt & pepper (to taste)
Optional:
- 3-4 tbsp cashew cheese (for extra creaminess)
Instructions
- In a large stockpot, heat the avocado oil over medium heat. Add the ground beef, onions, garlic, and spices. Cook until the beef is about 90% cooked through.
- Stir in the broth, diced tomatoes, tomato paste, nutritional yeast, pasta, and salt and pepper.
- Increase the heat to high and bring to a light boil. Then, reduce the heat to maintain a vigorous simmer. Cook for 10-12 minutes, or until the pasta is al dente, stirring regularly to prevent sticking. Add more beef broth, ½ cup at a time, if more liquid is needed.
- If using cashew cream cheese, stir it in until well combined.
- Serve and enjoy!
Notes
- If making this recipe regularly, save yourself time by making a big batch of the spice blend and storing in a labeled container such as a mason jar.
- For extra nourishment, stir in 1 cup of either grated zucchini, green peas, or diced bell pepper once cooked.