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Spread the ground beef on a sheet pan, season with salt, and broil for 15-20 minutes.
Sauté the mushrooms in 5 g olive oil for 10 minutes, then add the onions and sauté for another 10 minutes.
Add the garlic, flour, tomato paste, smoked paprika, and black pepper to the vegetables and cook for 2 minutes.
Deglaze the pot with 140 g white wine and scrape up any browned bits.
Add the beef broth mixture (beef broth, better than bouillon, gelatin) and bring to a simmer.
Add the cooked ground beef to the simmering sauce and let it cook for 20 minutes.
Cook the Banza chickpea pasta according to package instructions, then rinse with cold water.
Make the sauce by combining the Greek yogurt, Worcestershire sauce, and water.
Add the sauce to the simmering beef mixture and let it cook for another 10-15 minutes.
Mix the cooked pasta into the sauce or serve the pasta and sauce separately in meal prep containers.
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