Instructions

• Cook 8 ounces gluten-free elbow noodles according to package instructions until al dente. Drain in a colander, rinse with cold water, and set aside.
• Heat 1 Tbsp avocado oil or olive oil in a large thick-bottomed pot or large skillet over medium-high heat.
• Add 1 medium-sized chopped yellow or red onion and sauté, stirring occasionally, until softened, about 4 to 6 minutes.
• Add 1 lb lean ground beef and brown, breaking it into small pieces with a spatula, until no longer pink, about 5 to 7 minutes.
• Stir in 4 cloves minced garlic, 1 tsp paprika, 1 tsp dried oregano, 1 tsp sea salt (or to taste), and 1/4 tsp black pepper (or to taste). Cook, stirring, about 30 seconds to 1 minute, until fragrant.
• Pour in 1 (15-oz.) can full-fat canned coconut milk and 1 (8-oz.) can tomato sauce. Increase heat to bring the mixture to a full boil, then reduce heat to medium-low.
• If using the 1 to 2 Tbsp gluten-free all-purpose flour (optional): remove about 2 Tbsp of the coconut milk from the pot into a small bowl, whisk in 1 to 2 Tbsp flour until smooth to make a slurry, then stir the slurry back into the pot to avoid lumps.
• Simmer the sauce, uncovered, stirring occasionally, for 8 to 10 minutes until it thickens and the flavors meld. Adjust the heat as needed to maintain a gentle simmer.
• Stir the cooked pasta into the sauce until the noodles are well coated and heated through, about 1 to 2 minutes.
• Taste and adjust seasoning if desired, then serve immediately.