Sausage Macaroni

Gluten-Free Gourmet

Beef with Tomatoes & Pasta

Here is another delicious way to eat ground beef. It tastes like a simplified lasagna or casserole, with much less work. We love the rice pasta since we couldn’t eat wheat, and in this small amount, the carbs are well balanced by the protein-rich meat.

First, cook 3/4 c. of brown rice pasta elbows in boiling water til just tender and drain (we like to do this in larger batches).

Meanwhile, heat 2 t. of oil in a saucepan and fry til fragrant:

   2 t. each: oregano, basil, sage                 1 clove garlic, chopped                   

3 dried tomatoes, chopped

Add 1½ lb. ground beef and fry on med-high heat for several minutes. Then turn it down to low, cover, and gently simmer for about 20 minutes. Keep stirring it to break up the clumps. Add the cooked pasta, heat through, and, last, stir in 1 c. shredded cheddar cheese. Serve immediately—it’s great with the squash cheesecake!

Note: You can try any flavor of cheese in the beef—I think Parmesan would be marvelous.