Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your choice of pasta and stir to prevent sticking. Cook until al dente, usually about 8-10 minutes, checking for the desired tenderness. Reserve about 1/2 cup of the starchy pasta water before draining.

Meanwhile, heat a generous drizzle of olive oil in a large skillet over medium heat. Once the oil shimmers, add the lean ground beef along with minced garlic. Cook for about 5-7 minutes, stirring frequently, until the beef is browned and no longer pink.

Stir in the tomato paste, cooking for an additional minute to develop its rich flavor. Gradually pour in either milk or broth, stirring continuously as the mixture begins to simmer. Allow it to bubble gently for 3-5 minutes.

Reduce the heat to low and add Greek yogurt or cream cheese slowly into the sauce, stirring continuously until it becomes creamy and smooth.

Once the sauce is ready, add in the drained pasta and toss gently to combine while the sauce clings to each strand. If the sauce seems too thick, incorporate the reserved pasta water until desired consistency.

To finish, sprinkle with chopped parsley and serve hot.