Start the meat sauce. To a large saute pan over medium high heat, add the olive oil. When the oil shimmers, add the meat in large chunks and press into the pan to help a crust begin to form. Once the meat easily comes off the bottom of the pan and a crust is formed, flip and repeat. Lower the heat to medium low, break apart into small pieces and season with salt.
Finish the meat sauce. Move the meat to one side of the pan and let the fat drip to the open side, then add the shallot and saute until translucent. Add tomato paste and cook for a couple minutes to remove the tinny taste, then add the spices, stir everything together and cook for another minute before adding the tomato puree. Season with salt to taste, then set aside.
Start bringing a large pot of water to a boil.
Make the yogurt. To a medium bowl, add all ingredients under “Garlicky Yogurt” and mix to combine. Season with salt to taste and set aside.
Make the Aleppo butter. To a small skillet over medium heat, add the butter and olive oil. Once the butter is melted and starting to sizzle, add the Aleppo pepper, turn off the heat and let the mixture steep to infuse with flavor.
Cook the pasta. Salt your boiling water well (a couple handfuls for a large pot of water), then add your pasta and cook till the al dente time on the package. Reserve 1-2 cups of starchy pasta water, then drain. Add a couple large spoonfuls of the meat sauce into the pasta along with a splash of pasta water and mix, adding more pasta water to get the consistency you like, if needed. Reserve any remaining pasta water for leftovers, if desired.
Assemble. To a serving dish, spread ¼ of the yogurt on the bottom, then spoon over half the pasta, top with half the remaining yogurt, drizzle half the Aleppo butter, spoon half the remaining meat mixture over top and sprinkle with parsley ½ of the parsley. Repeat, using the rest of each ingredient, then serve immediately and enjoy!
Notes
Micronutrient Highlights
66% vitamin K, 32% iron, 28% copper, 19% vitamin C
I'm a big eater, a huge fan of pasta (and mac n cheese), and I'm on a mission to prove that indulgence and balance can exist well together without silly restrictions or dieting. Life's too short to eat bad food!
