Beef Pasta with Tangy Burger Sauce

Instructions

1. 1

   Wash the tomatoes, then dice them. Peel and finely chop the onion, crush the garlic, and measure the remaining ingredients.

2. 2

   Put the water and 1 tsp salt in a 4-litre saucepan. Cover and bring to a boil over high heat, allowing about 10–12 minutes. Start cooking the beef while the water heats. Once boiling, add the dried penne and cook uncovered at a steady boil for the packet time, usually 9–12 minutes, stirring occasionally.

3. 3

   Meanwhile, heat the oil in a 30 cm deep frying pan over medium-high heat. Add the onion and cook for 4 minutes, stirring. Add the raw beef and break it into small pieces.

4. 4

   Cook the beef for 8–10 minutes, stirring and breaking up clumps, until browned and a thermometer inserted into several thicker clusters reads at least 71°C/160°F. Stir in the garlic powder, paprika, 0.25 tsp salt and 0.25 tsp pepper for 30 seconds. Remove the pan from the heat and let it stand for 3 minutes.

5. 5

   While the pasta and beef cook, mix the yogurt, ketchup, mustard, relish, crushed garlic, vinegar, Worcestershire sauce, remaining 0.25 tsp salt and remaining 0.25 tsp pepper in a bowl.

6. 6

   Drain the cooked pasta thoroughly and let it steam in the colander for 1 minute. Add it to the beef with the diced tomatoes and toss together, keeping the pan off the heat.

7. 7

   Fold in the yogurt dressing until everything is evenly coated. Do not return the pan to the heat. Divide between four bowls and serve immediately.