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In a large oiled pan over med-high heat, cook down 2lbs of ground meat with herbs and spices (thyme, rosemary, parsley, paprika, minced garlic, salt and pepper) and veggies (1 cup each of diced celery, onion, carrot and corn kernels - or 1 cup of onion and 3 cups of frozen veg mix).
In a separate pot on high heat, bring 6 cups of beef stock to boil, then reduce to medium heat and cook 1 box (1lb) of pasta until al dente.
In a bowl, scoop out 2 cups of the remaining pasta stock and whisk in 2 whole eggs until combined. Drain the remaining pasta.
Add in the sauce, drained pasta and nutritional yeast to the beef/veg pan on medium heat, and stir until combined. Let it reduce into a thicker sauce for a few mins.
Garnish with toasted breadcrumbs and lots of fresh parsley, or however you'd like!