Joy to the Food

5 Before you start, take a minute to read through this recipe, then premeasure and chop everything. Then place it in the order you will use it on your counter.  This is really imporant for one pot meals because they move quick!This includes chopping all the vegetables and blending together [wprm-ingredient text="4 sun-dried tomatoes" uid="14"], 2 of the [wprm-ingredient text="4 cups bone broth" uid="16"], and [wprm-ingredient text="15 oz white beans" uid="17"] (drained). Blend well until you can't tell there are beans in the sauce.
0 In a Dutch oven or large pot, partially brown [wprm-ingredient text="1 lb ground beef" uid="0"] or bison (about 5 minutes, until mostly brown). Drain any excess grease.
1 To the pot add [wprm-ingredient text="1 white onion" uid="2"], [wprm-ingredient text="2 carrots" uid="3"], and [wprm-ingredient text="2 celery stalks" uid="4"], and stir and cook until the beef is done cooking (another 5 minutes). Then, add in the spices: [wprm-ingredient text="2 cloves garlic" uid="1"], [wprm-ingredient text="1/2 tsp salt and pepper" uid="8"], [wprm-ingredient text="1 tsp paprika" uid="10"], [wprm-ingredient text="1/4 tsp cayenne" uid="11"] (can omit if you don't like spice), [wprm-ingredient text="1 tsp oregano" uid="12"], [wprm-ingredient text="1 tbsp chili powder" uid="13"], 3 tbsps of the [wprm-ingredient text="6 tbsp Worcestershire sauce, " uid="18"]and [wprm-ingredient text="2 tbsp tomato paste" uid="15"]. Stir to coat and saute until the garlic is softened and fragrant. About 1-2 minutes.
2 Add the blended bean and bone broth mixture to the pan with the veggies. Stir to combine, then add the [wprm-ingredient text="12 oz pasta" uid="5"] and top with the remaining 2 cups of bone broth. We want to make sure the pasta is mostly covered so give everything a good stir, press the pasta down into the sauce, then bring to a boil. Reduce to a simmer and cover. Cook for 10-15 minutes or until the pasta is cooked to al dente (soft but still has a bite to it). Be sure to stir halfway through for even cooking.
3 While the pasta cooks, shred the cheese and measure out your milk. Add [wprm-ingredient text="1 cup white cheddar" uid="6"], [wprm-ingredient text="1/2 cup parmesan" uid="7"], and [wprm-ingredient text="1 cup milk" uid="19"] (as needed). I usually only add the milk if my hamburger helper isn't very saucy. This will depend on the type of pasta you use.For example, a gluten-free pasta will absorb more liquid, so you might need to add a full cup of milk. Otherwise, I usually just add a half cup.Finally, finish it with the remaining 3 tbsp of [wprm-ingredient text="6 tbsp Worcestershire sauce" uid="18"] and stir to combine. This last bit of acid is key to the best flavor!!