SLOPPY JOE PASTA, a simple spin on a childhood classic that’s gluten-free, made in one pot, and ready in about 30 minutes. It’s also a lot less messy to eat than the original sandwich version.
Leftovers? They’re delicious! This dish reheats well, so make it for dinner, but also have it for lunch! Make sure to save this one, it’ll be a hit!
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
1 Tbsp extra virgin olive oil
1 cup yellow onion, diced
1 cup green bell pepper, diced
1 Tbsp garlic, minced
1 lb ground beef
1 tsp salt, more to taste
1/2 tsp black pepper, more to taste
1/4 tsp crushed red pepper
1/4 cup coconut aminos
2 Tbsp tomato paste
1 Tbsp yellow mustard
2 cups beef broth (I use Kettle & Fire)
8 oz gluten-free pasta (I use Jovial)
1 (15oz) can tomato sauce
1 Tbsp fresh parsley, chopped (for serving)
HOW TO MAKE
-Heat oil in a large pan over medium heat.
-Add in the onion and bell pepper. Sauté until they start to soften, about 5 mins.
-Add the garlic, and sauté for another min.
-Add the ground beef, breaking it up with a spatula, until browned.
-Add the salt, pepper, crushed red pepper, and coconut aminos. Scrape up any browned bits from the bottom of the pan.
-Stir in tomato paste and mustard until fully incorporated into the meat.
-Pour in beef broth, and bring to a boil.
-Add in pasta, and turn heat down to low.
-Simmer, covered, for 8-10 mins until pasta is almost cooked al dente.
-Pour in tomato sauce, and turn heat up to medium-low. Let simmer, uncovered, until pasta is cooked, about 3-5 more mins.
-Sprinkle with fresh parsley and serve.