2-3 cups brown rice pasta – rotini, macaroni, penne or any chunky shape
canola oil, for cooking
1 onion, peeled and chopped
1 lb. lean ground beef or bison
2-3 garlic cloves, crushed
1 red pepper, seeded and chopped
1 750 mL jar tomato sauce
1-2 cups grated cheddar, Monterey Jack or other meltable cheese
In a large pot of boiling water, cook pasta according to the package directions until tender but still slightly firm to bite. Drain well.
Meanwhile, heat a drizzle of oil in a large skillet set over medium-high heat. Cook the onion for 3-4 minutes, until soft. Add the beef or bison and cook until no pink remains, breaking it up with a spatula or spoon. Add the garlic and red pepper and cook a few minutes more, until the vegetables are soft.
Add the tomato sauce and heat through. Add the drained pasta and stir to combine everything well. If you like, stir in the cheese until it melts, or sprinkle it overtop and place the skillet (as long as it’s ovenproof) into the oven or under the broiler for a few minutes to melt the cheese. Serve warm.