3 tablespoons olive oil
4 onions, diced
8 cloves garlic, minced
4 lb. grass-fed ground beef
4 teaspoon fine sea salt
2 teaspoon black pepper
4 teaspoon paprika
4 teaspoon oregano
2 quarts diced tomato
14 cups beef broth
48 ounce gluten-free elbow macaroni
4 cup shredded sharp cheddar cheese
Parsley, for serving
Heat oil in large dutch oven over medium heat. Once hot, add onion and garlic and cook, stirring often until starting to soften, about 5 minutes.
Add in the beef and cook until no pink remains. Remove any excess fat.
Add in the salt, pepper, paprika, oregano, diced tomatos and broth and bring up to a boil.
Once boiling, add the pasta to the pot and cook for as long as the package instruction states (if package says to cook pasta for 10 minutes, cook for 10 minutes), stirring every few minutes to prevent the pasta from sticking to the bottom.
Once the pasta is cooked through, shut off the heat and add the cheese. Stir together, then let the pasta sit for 5 minutes while the sauce continues to thicken up.
Garnish with parsley, and serve!