AKA: American Chop Suey, Traveling Man’s Hash, Beefaroni, Macaroni and Beef, Chili Mac, Beef and Mac, Slum Gumption, and Kentucky Burgo and my fave: Dogfood Ingredients
allium free, comfort food, nightshade free, pasta
GF Tinkyada brown rice elbow macaroni
tomato-less red sauce
chopped baby spinach
pickled sliced beets
kosher salt and freshly ground pepper
sharp cheddar cheese
Bring a large pot of salted water to boil and cook pasta until very al dente. (not crunchy, but close) Drain and set aside.
Meanwhile, In a large pot or skillet, add a pat of butter and the fennel bulb, horseradish, and lemon grass, sauteing until fragrant.
Add beef and cook over medium-high heat until browned, using your spoon to break it down into smaller pieces.
Add the celery, mushrooms, spinach,and zucchini; then cook until softened, 5-6 minutes. Drain off excess fat.
Pour in pasta, broth, tomato-less sauce, diced beets, bay leaf, oregano and basil, Worcestershire sauce, and stir together.
Lower heat and let simmer for 6-8 minutes, or until pasta is done and sauce has reduced some.
Remove bay leaf, season with salt and pepper; add 3/4 of cheese, add the cream; stir again and then top with the remaining cheese.
Cover and let sit for 5 minutes; sprinkle some roughly chopped parsley leaves over top of melted cheese.
Serve immediately. Seriously... NOW!