Turkish Pasta with Ground Beef & Yogurt

Adapted from foolproof living.com

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• Meat:
  • 1 pound ground beef
  • 1/2 large yellow onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cumin, more to taste
  • 1/2 teaspoon paprika, more to taste
  • Freshly cracked pepper, to taste
  • 1/2 cup water

• Yogurt:
  • 2 cups (16 ounces) full fat yogurt
  • 2 cloves garlic
  • 1 teaspoon kosher salt

• Pasta:
  • 12 ounces bow tie pasta (or gluten free Jovial bowtie pasta)
  • Salt for cooking water
  • Olive oil, to serve

• Butter sauce (optional)
  • 3 tablespoons butter
  • 3 tablespoons pine nuts

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FOR THE MEAT: In a large skillet over medium-high heat, add 1 pound ground beef. Cook, breaking up the meat with a wooden spoon for about 4-5 minutes. As it cooks, it should release some of its oils. If not, add a bit of olive oil. Next, add the onion, garlic, tomato paste, and seasoning. Cook, stirring regularly for a few minutes until the onions are softened. Add 1/2 cup water and stir. Cover and allow to simmer while you make the pasta and yogurt sauce.

FOR THE YOGURT: In a medium bowl, whisk together yogurt, garlic, and, salt. Set aside at room temperature.

FOR THE BUTTER: In a small skillet over medium heat, add butter and pine nuts. Cook, stirring constantly, until butter and pine nuts are browned. Immediately remove to a small bowl to prevent further browning.

FOR THE PASTA: Cook pasta with salted water according to package directions. Drain the pasta. Add a little olive oil or butter, along with some salt and pepper, to taste.

TO SERVE: Place pasta on a plate. Top with a few spoonfuls of ground beef. Spoon yogurt sauce over the meat. Top the yogurt with a drizzle of browned butter and pine nuts.