"It was a great, quick dinner! I diced up mushrooms to add for more depth and nutrition. Thank you for another great gluten free and dairy free recipe!"
– avocado oil – onion – ground beef – garlic – paprika – dried oregano – sea salt – black pepper
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Cook the noodles according to the package instructions. Once the noodles are fully cooked (but still al dente), drain them in a colander, rinse them with cold water, and set them aside until ready to use.
Heat the avocado oil in a large thick-bottomed pot (I use my Dutch oven) over medium-high heat. A very large skillet will work too. Add the onion and sauté, stirring occasionally, until softened, about 4 to 6 minutes.
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