Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut milk
  • 2 cup chicken broth
  • 1 tbsp arrowroot starch
  • 2 tsp oregano
  • 1 lb ground beef
  • 3/4 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 1/4 cup tomato sauce (sub nomato sauce)
  • 2 cups gluten-free elbow pasta (Jovial rice pasta for gluten-free, or jovial cassava pasta for paleo/AIP)
  • 1-2 tbsp nutritional yeast
  • 2 tbsp parsley, chopped

Instruction

  • Using a large bowl, stir the coconut milk, broth, arrowroot, oregano. Set aside.
  • Use a large, deep pot to brown the ground beef and season with salt and pepper. Set aside, leaving about 2 tbsp of fat in the pot.
  • Add the onion and garlic and saute for 3-4 minutes or until lightly translucent.
  • Add the beef back to the pot and stir in the broth mixture, tomato sauce, and pasta. Stir well to combine.
  • Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked through and the sauce is reduced. See notes in the pasta needs more time to cook to your liking.
  • Stir in nutritional yeast to taste and serve topped with parsley.