Beef Pasta with Garlic Yogurt

Instructions

1. 1

   Wash the tomato, parsley and mint. Dice the tomato, chop the herbs and finely mince the garlic.

2. 2

   Put the water and 1 tsp salt in a 5-liter saucepan. Cover and bring to a full boil over high heat, allowing about 10–15 minutes. Meanwhile, prepare the yogurt and cook the beef as described below. Once the water boils, add the dry shell pasta and cook uncovered at a steady boil for 9–12 minutes, or according to the packet, stirring occasionally. Drain when tender.

3. 3

   While the water heats, mix the 2%-fat Greek yogurt with the minced garlic and 0.25 tsp salt in a bowl. Keep this sauce off the heat.

4. 4

   Heat a 30 cm frying pan over medium-high heat for 1 minute. Add 5 ml olive oil and 300 g of the raw, 90%-lean ground beef. Cook for 6–8 minutes, breaking it into small crumbles, until browned and at least 71°C/160°F on an instant-read thermometer. Transfer to a clean bowl. Repeat with the remaining 5 ml oil and 300 g beef. Wash hands and clean any utensils and surfaces that contacted raw beef.

5. 5

   Return the first batch of beef to the pan and reduce the heat to medium. Add the paprika, garlic powder, onion powder, black pepper and remaining 0.75 tsp salt. Stir for 1 minute, then remove from the heat.

6. 6

   Divide the drained pasta among four bowls. Spoon over the seasoned beef, then the cool garlic yogurt. Finish with the diced tomato, parsley and mint, and serve immediately.