Creamy Greek Beef Pasta with Herbs

1In a large pot, bring salted water to a boil and cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2In a large skillet, melt the butter (2 tablespoons) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

3Add the minced garlic (3 cloves) to the skillet and cook for an additional 1-2 minutes until fragrant.

4Increase the heat to medium-high and add the minced beef (400 g) to the skillet. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

5Stir in the oregano, basil, and chili flakes (½ teaspoon), mixing well to combine with the beef.

6Pour in the beef stock (500 ml) and vegetable stock (500 ml), bringing the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

7Reduce the heat to low and stir in the Greek yoghurt (150 g) until well combined, creating a creamy sauce.

8Add the cooked pasta (200 g) to the skillet, tossing to coat the pasta (200 g) evenly with the sauce. Cook for an additional 2-3 minutes to heat through.

9Serve hot, garnished with extra herbs if desired.