Ingredients:
1 tablespoon olive oil ( not extra virgin, I use light tasting)
1 lb extra lean ground beef ( I used 94% lean)
1/2 small onions, very very finely diced
1 1/2 cups coarsely grated carrots
1 medium fresh tomatoes, peeled, seeded and chopped
1 cup filtered water
6 slices of pasteurized process American cheese ( not processed cheese “food”)
8 ounces uncooked pasta ( choose something that chubby fingers can easily pick up, I used Barilla brand Pipette)
Directions:
Heat oil in skillet.
Add beef, carrots, tomatoes and onions. Cook until beef is completely cooked and crumbly; carrots will be soft, onions and tomatoes will be virtually non-existent.
During this cooking stage, add the water to make a “sauce”.
Set aside when done.
While cooking meat mixture, cook pasta according to package directions.
Drain pasta and combine with meat mixture.
Tear up the 6 slices of cheese and stir into beef/pasta mixture until a creamy sauce forms.
It’s done!
Freeze in small containers.
To reheat, defrost in refrigerator and heat in microwave or sauce pan. You can add a little water (2 tsp or so) to keep moist while reheating.
Servings: 8
Time preparation: 40 min.
Time total: 40 min.