This is one of my favorite comfort foods. My mother would make it on cold days and I could not wait for the left overs. It was a warm and hearty.

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These days pasta is not something I partake in often because I try to avoid the carbs. But I still crave it and occasionally my daughter and I make it and it’s such a special treat! Simple but so good. 

1 lb. pasture raised ground beef

2 cups elbow macaroni pasta (I use gluten free)

1 onion peeled and chopped

2 bell peppers, deseeded and chopped – I like to use one red and one green

6 garlic cloves chopped

2 tbsp Hungarian paprika

1 large 28 ounce can diced fire roasted tomatoes organic 

2 heaping tablespoons Italian herbs

3-4 cups of water

1 teaspoon of Himalayan pink salt 

Black pepper to taste

Add the ground beef, onions, bell peppers and garlic to a large dutch oven and cook over medium heat until browned. Drain off most of the fat and then add all other ingredients except the macaroni. Bring to a boil then reduce the heat and simmer covered for 15 minutes. Add the macaroni, stir well, cover and simmer for 20 minutes until the noodles are cooked. Stir occasionally. 

Note: you can add more or less water depending upon how you would like the thickness to be.