Ingredients
- 12 ounces pasta of your choice (penne, rigatoni, farfalle)
- 1 pound lean ground beef (90/10 or 85/15)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (14 ounces) crushed tomatoes
- 1 cup low sodium beef or chicken broth
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or basil
- Optional: red pepper flakes, spinach, or mushrooms
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Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent, about 3 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in ground beef, breaking it up with a spatula, and brown until no pink remains, about 6-8 minutes. Season with salt and pepper.
- Mix in Italian seasoning and smoked paprika. Toast the spices for 30 seconds.
- Pour in crushed tomatoes and broth. Simmer for 5 to 8 minutes.
- Reduce heat to low and stir in Greek yogurt and Parmesan until smooth.
- Add the cooked pasta and toss to coat. If sauce is thick, add a splash of pasta water.
- Taste and adjust seasoning. Stir in fresh herbs and optional red pepper flakes, if desired.
- Serve hot with extra Parmesan and a garnish of parsley.
Notes
- For meal prep, make a double batch and freeze half. Thaw and reheat gently for easy meals.