Begin by bringing a large pot of salted water to a boil over high heat. Add 400 g of mafalda corta pasta and cook until al dente, about 8–10 minutes. Once cooked, drain the pasta in a colander and return it to the pot. Drizzle with 2 tablespoons of olive oil to prevent sticking, then set aside while you prepare the beef mixture.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 2 cups of chopped onions and sauté until they become translucent and fragrant, approximately 5 minutes.

Add 700 g of extra-lean ground beef to the skillet with the sautéed onions. Use a wooden spoon to break the beef apart, cooking it until browned—about 5–7 minutes. Once the meat is browned, drain any excess fat from the skillet.

Stir in 2 teaspoons of allspice, 1 teaspoon of cinnamon, and 1 teaspoon of black pepper to the ground beef mixture. Pour in 5 tablespoons of tomato sauce and mix well, allowing the spices to meld with the meat. Cook for an additional 3–4 minutes.

In a separate bowl, combine 2.5 cups of plain full-fat yogurt, 1/2 cup of tahini, 1 crushed garlic clove, and 4 teaspoons of dried mint. Mix until well blended.

In a small, dry skillet over medium-low heat, add pine nuts and toast, stirring frequently, until they turn golden brown—about 3–5 minutes.

To serve, layer the components: place the cooked pasta in a large serving dish, spoon the spiced ground beef mixture over the pasta, and drizzle the creamy yogurt sauce on top.