Italian Goulash 

2 tablespoons avocado or olive oil
2 onions, diced
5 garlic cloves, minced
1 red bell pepper, diced 
1 orange bell pepper, diced 
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 pound organic ground beef or turkey
1 teaspoon Herbamare
1 (25.5 oz)  tomato sauce 
1/2 cup water 
1 zucchini, diced
 1 can (15 ounce) kidney or black beans (optional)
Celtic sea salt and black pepper to taste
1/4 cup fresh basil and parsley, chopped (optional)  

 2 cups Rice pasta , cooked (follow the directions on the package)
 Parmesan cheese, grated (optional) 

In a large skillet, sauté onions in oil for 5 minutes. Add garlic, peppers, dried basil and oregano and  sauté for 5 more minutes. Add tomato paste, ground meat and Herbamare and cook until meat is no longer pink (about 10 minutes)  Stir in tomato sauce, water, beans and zucchini.   Bring to a boil and cook at medium heat for 15 minutes. Season with sea salt and black pepper.  Add fresh basil and parsley. 

Serve over rice pasta and sprinkle with parmesan cheese.