Ingredients

The following ingredients have 5 Servings
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 cups chicken broth (plus additional as needed)
  • 1 cup half-and-half
  • 1 pound lean ground beef
  • 4 cloves garlic (minced)
  • 1 teaspoon dried oregano (or 1 tablespoon fresh minced oregano)
  • 1 teaspoon sugar
  • 3/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cayenne
  • 2 tablespoons tomato paste
  • 8 ounces small dry elbow macaroni OR small pasta shells
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup Greek yogurt (low-fat or whole milk, preferably at room temperature)
  • 6 ounces crumbled feta cheese (for garnish (optional))
  • Freshly minced parsley or oregano (for garnish (optional))

Instruction

  • Pour crushed tomatoes, chicken broth, and half-and-half into a large (at least 1-quart) liquid measuring cup or medium bowl. Set aside.
  • Heat a very large skillet (or Dutch oven) over medium heat. Add the ground beef and cook until browned. Push beef to the edges of the skillet and add garlic to the center of the pan. Stir and cook for 30 seconds until fragrant. Stir the garlic into the cooked beef and drain any excess grease from the skillet.
  • Sprinkle oregano, sugar, salt, thyme, cinnamon, nutmeg, and cayenne over the beef and dollop tomato paste on top. Stir until the spices are well-distributed and the tomato paste is well-incorporated. Pour the crushed tomato mixture and the pasta into the skillet and stir to combine all ingredients. Bring to a boil and then reduce to a simmer, stirring frequently to prevent the pasta from sticking to the bottom of the skillet. Continue to cook and stir for 8 to 12 minutes or until the liquid is absorbed and the pasta is al dente. (If the liquid gets absorbed before the pasta finishes cooking, add a splash more chicken broth or water, as necessary.)
  • Once the pasta is done, remove the skillet from the heat and stir in the Parmesan cheese. Measure the Greek yogurt into a bowl and temper it (to prevent it from curdling) by spooning a bit of the warm sauce/beef/pasta into the yogurt and stirring to combine. Add another big spoonful of warm sauce to the yogurt and stir again. Repeat this process until the yogurt feels warm to the touch, then transfer all of the yogurt mixture into the skillet and stir to combine. Sprinkle with crumbled feta and minced herbs, if desired. Serve immediately.