2 Tablespoons olive oil 1 small onion, chopped 2 garlic cloves, minced 1 pound beef top sirloin, cut into cubes 15 ounce can of diced tomatoes with juice Pinch of sugar 2 Tablespoons chopped fresh Italian parsley 1 Tablespoon chopped fresh marjoram 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/8 teaspoon ground cloves 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 8 ounces gf penne pasta* 2 eggs, beaten 1-1/4 cups yogurt 2 ounces Greek feta, grated 2 ounces pecorino cheese, grated
Heat the oil in a large skillet over medium-high heat. When hot, add onion and garlic and saute until vegetables are soft. Add beef and brown on all sides. Add tomatoes, sugar, parsley, marjoram, cinnamon, nutmeg, cloves, salt and pepper and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes. Preheat an oven to 375 degrees F. Cook the pasta in a large salted pot of boiling water until just tender. Drain. In a separate bowl, beat together yogurt, eggs and feta. Season to taste with salt and pepper. Transfer the meat sauce to a casserole dish and add the drained pasta on top. Pour the yogurt sauce on top of the pasta and sprinkle with pecorino cheese. Bake for 30 minutes or until the top is golden brown.