YOUR SOLIN GENERATED RECIPE
Creamy Cheddar Beef & Mac Skillet
Sautéed grass-fed beef and chickpea pasta simmered in a rich tomato-bone broth sauce, finished with melted sharp cheddar for a velvety, comforting finish.
INGREDIENTS
6 oz Grass-fed 93% lean ground beef
0.33 cup Chickpea elbow pasta
0.25 cup Beef bone broth
0.25 cup Tomato puree
0.5 oz Sharp cheddar cheese
0.25 cup Yellow onion
1 clove Garlic
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Smoked paprika
PREPARATION
Bring a small pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.
Heat the olive oil in a medium skillet over medium heat and sauté the diced onion until translucent.
Add the minced garlic and ground beef to the skillet, breaking the meat apart with a spoon until fully browned.
Pour in the tomato puree, beef bone broth, sea salt, black pepper, and smoked paprika, stirring to combine.
Simmer the sauce for 3-5 minutes until slightly thickened, then fold in the cooked pasta.
Sprinkle the shredded cheddar cheese over the top and cover the skillet for 1 minute until the cheese is melted and gooey.