Cook the pasta according to the package. Drain once cooked.

In a skillet on medium-low heat, add about 2 tbsp of ghee. Then add in the onions and bell pepper. Sautee for about 4 minutes then add in the mushrooms and salt and pepper to taste. Cook for another 5 minutes until nice and soft. Remove and set aside.

In the same skillet, add 1 tbsp tablespoon of olive oil. Then, add in the ground beef and break apart. Once almost cooked through, add a dash more of salt and pepper to taste.

In a small cup, mix together the warm water with 1 tbsp of arrowroot flour.

Add the veggies back into the pan and pour in the arrowroot flour mix.

Then, add in the ketchup, coconut aminos, and apple cider vinegar.

Cook until the liquid is almost gone about 70% gone. (3-5 minutes).

Add in the pasta, turn off the heat, and add the provolone cheese on top. Mix until cheese is melted.