Heat 2 tablespoons of olive oil in a Dutch oven or large skillet over medium-low heat. Add 1 diced onion and 1 finely diced carrot, seasoning with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Cook for about 10 minutes, stirring occasionally.

Stir in 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.

Increase the heat to medium-high and add 1 pound of lean ground beef, breaking the beef into small pieces and stir until well browned, about 6 minutes.

Stir in 1 tablespoon of hot sauce, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika.

Pour in 2 cups of reduced-sodium beef broth and 1 cup of water, bringing the mixture to a boil.

Once boiling, add 2 cups of whole wheat elbow pasta, stirring well to avoid sticking. Reduce heat to medium and cook for about 8-10 minutes, or until al dente.

If the pasta seems too dry during cooking, add a splash of water.

Remove the skillet from heat and stir in 1 cup of plain Greek yogurt and 1 cup of grated sharp cheddar cheese.

Mix in half of the chives and reserve the rest for garnish. Serve hot.