If usingHomemade Organic Freezer Beef Mix: Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes and onions. Simmer for 15 minutes over medium heat, covered. Uncover; break up the frozen chunks into smaller pieces and add the garlic. Cover and simmer for an additional 5 minutes. Proceed with step 4.
Brown the beef in a saucepan until halfway done.
Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
Pour in the beef stock, vegetable stock, whey and milk.
Add the fusilli pasta, stir well.
Stir in the salt, basil, paprika, oregano, fennel seed and turmeric until well blended.
Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minute. Stir in the ricotta, cheddar (if using), Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
Garnish with sprigs of organic fresh parsley, if desired.