Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 medium yellow onion, diced
  • 2 stalks celery, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 28 oz crushed tomatoes (no salt added)
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1 tsp coconut sugar
  • 12 oz wide egg noodles
  • 2 cups sharp white cheddar cheese, shredded
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the egg noodles and cook for 2 minutes less than the package 'al dente' instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef, breaking it apart with a spatula until browned and no longer pink. Stir in the diced onion and celery; sauté for 5 minutes until the onions are translucent and fragrant. Add the garlic and cook for 1 minute more.
  3. Stir in the tomato paste, coating the beef mixture. Pour in the crushed tomatoes, beef broth, oregano, basil, pepper, and sugar. Simmer on low for 10 minutes until the sauce thickens slightly.
  4. In a large mixing bowl, combine the under-boiled noodles and the beef sauce. Fold gently to ensure every noodle is coated. Pour the mixture into a 9x13 inch baking dish and smooth the top.
  5. Evenly distribute the shredded sharp cheddar over the top. Bake at 375°F (190°C) for 15–20 minutes, or until the edges are bubbling and the cheese is melted. Garnish with fresh parsley before serving.