Start by bringing a large pot of salted water to a rolling boil. Add your pasta and cook it according to package instructions until al dente. Once it's perfectly tender, drain the pasta and drizzle it with a tablespoon of olive oil to prevent sticking. Set it aside while you prepare the rest of the dish.

In a spacious skillet, heat two tablespoons of olive oil over medium-high heat. Add the chopped onions and sauté them until they become soft and translucent—this should take about five minutes.

Once your onions are ready, add in the extra lean ground beef. Use a wooden spoon to break it up into small pieces as it cooks. Let it brown for about five to seven minutes, stirring occasionally.

After browning the beef, sprinkle in your allspice, cinnamon, salt, and black pepper. Stir everything together until well combined. Next, pour in five tablespoons of tomato sauce for an extra layer of flavor.

In a separate bowl, mix together your plain full-fat yogurt, tahini, crushed garlic clove, dried mint, half a teaspoon of salt, and a squeeze of lemon juice using a fork.

In another small pan, add half a tablespoon of olive oil and toss in some pine nuts over medium heat. Keep an eye on them as they toast—stirring occasionally until they turn lightly golden brown.

In a large serving bowl or platter, start layering your cooked pasta at the bottom. Next, add on your spiced ground beef mixture followed by dollops of that creamy yogurt sauce on top. Finish with toasted pine nuts and any fresh herbs you have on hand for garnish.