300g Ox heart beef cubes
2 medium size grated carrots
A Handful chopped parsley leaves
1 tsp garlic powder
1 tbsp chopped onion
1 tsp Himalayan salt
1.5 ltr of filtered water
1/2 tsp rosemary
1tsp coriander powder
2 cups cooked gluten-free pasta
1/4 tsp bio carbonate soda
1/2 tsp black pepper
4 tbsp ghee or coconut oil
100g Bio-cheese (None-dairy)
1. Sauté beef in oil, add salt, garlic, rosemary, onion, coriander powder till brown.
2. Add water, bio-carbonate and boil for 30-45 minutes or till soften and water reduces to 1/4.
3. Add carrot and continue to cook for 5 minutes. Then add chopped parsley.
4. Divide cooked pasta into two plates, pour sauce on top of each plate, sprinkle pepper, cheese and serve hot!