Afghan Macaroni

Ingredients

• Medium pasta shells
• Ground beef and veal, mixed (or ground chicken)
• 1 onion, chopped
• 1 garlic clove, minced
• Tomato paste
• Salt and pepper
• Olive oil or ghee

Garlic Yogurt Sauce

• 2 parts plain yogurt
• 1 part sour cream
• A little garlic, minced
• Pinch of salt

To Finish

• Dried mint
• Fresh parsley, chopped
• Paprika
• Cayenne
• Chili oil melted with butter (optional)

Directions

• Heat olive oil or ghee in a large skillet. Add the chopped onion and minced garlic.
• Add the ground meat (a beef-and-veal mix, or chicken) and cook, breaking it up.
• Meanwhile, boil the pasta shells in salted water until al dente, then drain.
• Make the garlic yogurt sauce: stir together 2 parts yogurt, 1 part sour cream, a little garlic and a pinch of salt until thick.
• Stir tomato paste and salt into the cooked meat; cook through but keep it juicy (don't overcook).
• Optional: melt a little chili oil with butter for drizzling.
• Plate the shells, top with the meat sauce, then the garlic yogurt sauce.
• Finish with dried mint, fresh parsley, paprika, cayenne and the chili butter.

Comes together in about 10 minutes. Method from the video; from neelo on Instagram.