Ingredients

The following ingredients have 4 Servings
  • 1-2 tbsp ghee
  • 1 lb lean ground beef
  • 1 large onion (chopped)
  • 1 celery rib (chopped)
  • 2 garlic cloves (minced)
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 1/2 tsp celery seeds (not salt)
  • 4 cups light chicken stock
  • 2 cups water
  • 1 - 28oz can diced tomatoes
  • 1/2 cup chopped dill pickles (about 2 medium)
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 cup dry short pasta of your choice (I used Fusilli)
  • Grated sharp cheddar cheese (to serve (optional))

Instruction

  • Melt the ghee (or other cooking fat of your choice) in a large stockpot set over medium-high heat. Once hot, add the ground beef and cook, stirring from time to time, until the meat nice and brown - about 7 or 8 minutes.
  • Do give that meat ample time to brown and crisp up - that’s the key to getting tons of flavor.
  • Throw in the chopped onion, celery, garlic and spices and cook until slightly softened and fragrant, about 2 minutes.
  • Add the chicken stock, water, diced tomatoes, chopped dill pickles, Dijon mustard and Worcestershire sauce; bring to the boil and cook on a low boil for 15 minutes; then, add the pasta and continue cooking until the pasta is tender, about 8 minutes.
  • Adjust seasoning and serve immediately, garnished with a pinch of grated cheese, if desired.