Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the lean ground beef. Use a spatula or wooden spoon to break the beef into small crumbles as it cooks. Continue cooking for about 5–6 minutes, stirring occasionally, until the meat is fully browned and no pink remains. Allowing the beef to develop a little caramelization adds deeper flavor to the final dish.

Carefully drain the excess fat from the skillet to keep the sauce rich and creamy instead of oily or greasy. This step helps the flavors stay balanced while giving the finished pasta a cleaner texture.

Add the finely diced onion and minced garlic directly into the browned beef mixture. Stir well and cook for another 3–4 minutes until the onions become soft, translucent, and fragrant. The garlic should smell aromatic but not burnt, as overcooked garlic can become bitter.

Sprinkle in the smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Add the Worcestershire sauce and stir thoroughly so every piece of beef becomes coated in the seasonings. Let everything cook for another 1–2 minutes to bloom the spices and deepen the savory flavor of the dish.

In a separate medium bowl or large measuring cup, whisk the arrowroot powder into the beef bone broth until fully dissolved and smooth. Make sure there are no lumps remaining because this mixture will help naturally thicken the sauce later.

Transfer the seasoned beef mixture into the crockpot or slow cooker. Add the crushed tomatoes, tomato paste, whole milk or coconut milk, Dijon mustard, smoked paprika, salt, and the prepared bone broth mixture.

Stir everything together thoroughly until the sauce becomes smooth, evenly combined, and fully seasoned. The mixture should already smell rich, savory, and slightly smoky at this stage.

Cover the crockpot with the lid and cook the sauce on LOW for 4–5 hours or HIGH for 2–3 hours. This slow cooking process allows all the flavors to blend together while creating a thick, hearty, deeply flavorful beef sauce.

About 30 minutes before serving, bring a large pot of salted water to a boil. Add the pasta and cook it until slightly under al dente, about 2 minutes less than the package instructions recommend. The pasta will continue cooking inside the sauce later, so slightly undercooking it prevents mushy texture.

Drain the pasta well and immediately add it directly into the crockpot sauce. Do not rinse the pasta after draining because the natural starch helps the creamy sauce cling to every piece much better.

Stir the pasta thoroughly into the beef sauce until every noodle is fully coated. Make sure the pasta is evenly distributed throughout the crockpot so it cooks consistently.

Place the lid back onto the crockpot and cook on HIGH for another 20–25 minutes. During this time, the pasta will absorb some of the flavorful sauce while becoming perfectly tender and creamy. Stir once halfway through to prevent sticking and ensure even cooking.

Once the pasta is fully cooked, switch the crockpot setting to WARM. Stir in the plain Greek yogurt slowly until completely smooth and incorporated. This step adds extra creaminess and boosts the protein content without making the dish overly heavy.

Add the freshly shredded cheddar cheese gradually in small batches, stirring thoroughly between each addition until fully melted. Adding the cheese slowly helps create a silky, creamy sauce instead of clumps.

Taste the pasta and adjust with extra salt and black pepper if needed. If the sauce feels too thick, stir in a small splash of warm bone broth or milk until it reaches your preferred consistency.

Finish the dish with freshly chopped parsley for a pop of freshness and color. Serve warm while the sauce is creamy, cheesy, rich, and perfectly comforting.