2.5poundsground beef--we get it from our local farmer with 1/4# ground heart mixed with 3/4# ground beef, if you don't have a good local source you trust for grassfed meat, you could get it online here.
1onionchopped, or 3 Tablespoons dried
More sea salt and pepper for this meat mixture.amount to your taste
3-4cupsshredded cheese,whichever kind you prefer — we like cheddar or mozzarella
Brown the ground beef with onions.
Stir in the ketchup or tomato sauce, tomato paste, mustard, maple syrup, and some salt and pepper. This should be thick, but not dry. If it seems dry, add a little water. Set aside.
Cook pasta according to directions, drain.
Meanwhile, use your handheld blender to mix together the sour cream, cream cheese, milk, chives or green onion, garlic powder, and a few shakes of salt and pepper.
Toss the cream mixture with the pasta, add milk so that it's creamy; not runny, but not dry. Taste one. If it tastes blah, add more salt and pepper until it's dreamy—this is very important to make the whole thing taste really good.
Spoon a layer of the pasta mixture into your buttered or parchment paper-lined pans, dollop half the meat mixture around the top.
Spread the rest of the pasta around the top of the meat
Now the other half of the meat mixture on that.
Sprinkle with cheese.
Now either cover well and label it for the freezer, put it into the fridge to bake later, or bake now.