1 tbsp evoo
3/4 lb ground beef or lamb
1 small yellow onion, minced
1/4 cup flat-leaf parsley, separated
1 cup lebneh (or other plain whole-milk yogurt)
3 cloves garlic, minced
2 tsp tomato paste
3-4 tbsp butter, melted
1/4 tsp sweet paprika
generous pinch cayenne pepper (to taste)
1 lb fresh pappardelle
Heat evoo in a large heavy saute pan over medium heat. Add onions. Saute, stirring occasionally until fragrant and onions are beginning to turn translucent, about 2 minutes. Add 1 tbsp minced garlic. Add ground beef (or lamb). Saute, stirring to break up any lumps and brown the meat. Season generously with s&p. Stir in 2 tbsp flat-leaf parsley.
Mash 2 tbsp garlic with 1/2 tsp kosher salt to form a paste. Stir together the yogurt and garlic in a bowl and let stand at room temperature until ready to use.
In a small skillet over medium-low heat melt the butter until it is a very light brown and smells nutty. Remove the skillet from heat, and stir in the tomato paste, paprika, cayenne pepper.
In a large kettle of boiling salted water cook the pasta until al dente, according to package instructions. Drain pasta and toss with 1 tsp evoo. Serve the pasta in individual bowls topped with ground beef mixture. Spoon some of the yogurt sauce over the pasta, drizzle with the butter sauce, and garnish with remaining flat-leaf parsley.