In a large saucepan, heat a drizzle of olive oil over medium heat. Add the lean ground beef and cook, breaking it apart with a wooden spoon, for about 5–7 minutes, or until it’s thoroughly browned. Drain any excess fat.

Stir in the diced tomatoes and beef broth into the beef. Increase the heat slightly to bring the mixture to a simmer for about 3–4 minutes.

While your sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, usually about 8–10 minutes. Drain and set aside.

Reduce the heat to low and gently fold the Greek yogurt and Parmesan cheese into your sauce. Stir continuously for about 2–3 minutes until creamy.

Add the cooked pasta to the creamy beef sauce, stirring well to coat each piece evenly. Let it cook for an additional 2–3 minutes on low heat.