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Ingredients
1 tbsp extra-virgin olive oil- 1 medium yellow onion, finely chopped
3 tbsp tomato paste- 1 lb 90% lean ground beef
1 tsp chili powder
1 tsp garlic powder
1 tsp kosher salt- 3 ½ cups low-sodium beef bone broth
- 8 oz high-protein elbow pasta
- 8 oz sharp cheddar, shredded about 2 cups
½ cup plain whole-milk Greek yogurt- sliced chives optional
Instructions
- Heat oil over medium-low and cook the onion until soft, about 7 minutes. Stir in tomato paste and cook 2 minutes until slightly darkened.
- Add beef, chili powder, garlic powder and salt. Break up the beef as it cooks, about 7 minutes, until browned and cooked through.
- Add broth and bring to a boil. Stir in the pasta, reduce to medium-low and cook, stirring occasionally, 10 to 12 minutes, until al dente and most of the liquid is absorbed.
- Take off the heat and stir in cheddar and yogurt until the cheese melts.
Notes
Add the dairy off the heat so the sauce stays smooth.
Adapted from Anya Ptacek, Delish.
