• Cook the pasta: Bring a large pot of water to a boil. Salt the water generously and add pasta. Cook al dente according to the package’s instructions. Drain well.

  1 lb pasta

Beef sauce:

• Prepare the rest of the recipe while the pasta cooks.
• Cook ground beef: Heat the oil in a pan. Add the chopped onion and ground beef, breaking it up with a spatula or wooden spoon. Cook for about 3–4 minutes, stirring occasionally.

  1 tablespoon olive oil 1 medium onion + 1 lb ground beef
• Simmer sauce: Add the tomato paste and stir briefly to combine it with the beef. Pour in the stock, add hot paprika, salt, and pepper. Cook on medium-low heat for 5 minutes, partially covered, until the beef is fully cooked and the liquid has reduced. Stir in the dill. Adjust the taste with salt and pepper.

  2 tablespoons tomato paste + ½ cup beef stock + ¼ teaspoon hot paprika + fine sea salt and ground black pepper + 1 tablespoon dill + fine sea salt and ground black pepper

Yogurt sauce:

• Mix yogurt, grated garlic, and mint in a small bowl. Adjust the taste with salt and pepper. Add red chili flakes to taste if desired

  1 ¼ cups Greek yogurt + 2-3 garlic cloves + ½ teaspoon dried mint + red chili flakes + fine sea salt and ground black pepper

Butter sauce:

• Melt the butter in a small saucepan. Stir in the sweet paprika.

  2 tablespoons butter + 1½ teaspoons sweet paprika powder

Serve:

• Serve immediately. Divide the pasta between four plates, and top with yogurt, beef sauce, halved cherry tomatoes, and parsley. Drizzle with paprika butter. If desired, sprinkle the yogurt with red chili flakes or a little cayenne pepper.

  12 cherry tomatoes + 1 tablespoons parsley