Preparation Steps

• Heat a large, heavy-bottomed skillet over medium-high heat. Add the ground beef and let it brown undisturbed for 2 minutes to develop color, then break it up with a spoon and continue cooking until no pink remains, about 4 more minutes. Drain off any excess fat, leaving a thin coating in the pan.
• Push the beef to one side, add the chopped onion to the empty space (use 1 teaspoon oil if the pan is dry) and sauté until translucent, about 3 minutes. Stir in the garlic and cook 30 seconds until fragrant.
• Stir in the tomato paste, Worcestershire, smoked paprika and dried oregano; cook 1 minute to deepen the flavors and scrape up any browned bits from the pan.
• Pour in the beef broth and add the dry pasta. Stir once to combine, bring to a gentle boil, then reduce heat to a steady simmer. Cover with a lid slightly ajar and cook, stirring occasionally, until the pasta is just tender, about 10–12 minutes (timing depends on pasta brand).
• When the pasta is almost done, stir in the milk and frozen peas (if using). Continue to simmer uncovered for 1–2 minutes to warm through.
• Remove the skillet from the heat. Off the burner, add the shredded cheddar a handful at a time, stirring until melted. Fold in the Greek yogurt until the sauce is creamy and smooth. Taste and adjust seasoning with more salt or pepper if needed.
• Let the dish rest, uncovered, for 3–5 minutes so the sauce thickens slightly. Serve hot, garnished with chopped parsley or extra cheddar if desired.