Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until fragrant.

Add 1 pound of lean ground beef and cook until no longer pink, about 5-7 minutes.

Stir in 1 can of diced tomatoes and 8 ounces of pasta. Add 2 cups of water or broth, bring to a gentle boil, then reduce to a simmer.

Cover and cook for about 10 minutes, stirring occasionally until the pasta is al dente.

Mix in 1 cup of Greek yogurt or light cream. Stir for 2-3 minutes until creamy.

Season with salt, pepper, and herbs. Simmer uncovered for another 5-7 minutes, adding water or broth as needed.

Allow to rest for 2 minutes. Garnish with fresh herbs or grated Parmesan before serving.