Motherhood, work, adventure, forest school, jiujitsu, social time, husband time…. life is FULL. But that doesn’t mean we have to sacrifice flavor or nourishment when it comes to weeknight meals. In fact, in our house, those two are nonnegotiables, and this recipe is proof of that.
This simple creamy tomato pasta sauce covers all the bases. It’s creamy and delicious. It’s super simple to make. And it’s deeply nourishing thanks to US Wellness Meats’ 75% lean ground beef with kidney, heart, and liver. Did you know that grass-fed organ meat is truly a superfood? They are particularly rich in B-vitamins, such as vitamin B12 and folate. They are also rich in minerals, including iron, magnesium, selenium and zinc, and important fat-soluble vitamins like vitamins A, D, E and K. Plus, organ meats are an excellent protein source for growing bodies and strong mama (and daddy) muscles too.
We use Chimacum Grainery pasta made from organic whole spelt flour grown right down the road. And this one is whole-family approved too, so there’s so much to love. Give this a try the next time you’re in a weeknight dinner rut. I am certain your family will thank you!
Superfood Creamy Tomato Pasta
WHAT YOU NEED:
- 1 teaspoon avocado oil
- 1/2 yellow onion, diced
- 1 pound of 75% lean ground beef with kidney, heart, and liver
- 1 teaspoon garlic powder
- 1+ teaspoons sea salt (to taste)
- 1 teaspoon dried herbs of your choice; I love sage, thyme, and oregano
- 2 cans of diced tomatoes
- 12 ounces of your favorite dry pasta (I’ll be sharing a sourdough pasta recipe soon)
- 2 tablespoons butter
- 1/2 cup reserved pasta water
WHAT YOU DO:
Set a pot over medium heat. Once it’s hot, add avocado oil and onion, and cook, stirring, till translucent. Then, add the meat, garlic powder, sea salt, and herbs and cook, breaking up the meat and stirring often, until cooked through and all combined.
Add the cans of tomatoes and stir well, bringing to a simmer. Then, set to low heat, cover with a lid, and let it all simmer for 20-30 minutes.
Now, fill a large pot with filtered water and a pinch of sea salt, and bring it to a boil. Cook your pasta per instructions until desired doneness, and strain, keeping 1/2 cup of pasta water for added creaminess. Add two tablespoons of butter and another pinch of sea salt to the pot with the pasta and then pour in the sauce, gently stirring until all combined.
I serve mind over a handful of arugula and top with lots of grated parmesan, and it’s just the best. Bonus points if you’ve got a side of sourdough focaccia for sauce dipping. ENJOY!
Let me know what you think. This is weekly staple at our house, and the leftovers just keep on giving! I’d love to hear if you like it too. Happy nourishing!
♡ Laura
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