Prep the ingredients: Wash and dry all produce. Bring a large pot of salted water to boil. Halve, peel, and dice the onion. Peel and finely dice the carrot. Mince or grate the garlic. Strip the thyme leaves off the sprig. Core, seed, and thinly slice the poblano.

Cook the beef: Heat a drizzle of olive oil in a large skillet over medium heat. Add the beef and season with salt and pepper. Cook for 6-8 minutes, breaking up the meat into pieces, until golden brown. Remove from pan and set aside.

Cook the poblano: Add the poblano to the same pan over medium-high heat. Add another drizzle of olive oil, if necessary. Cook, tossing for 3-4 minutes or until slightly blistered. Add garlic and cook for 30 seconds, until fragrant. Season with salt and pepper. Set aside with the beef.

Boil the pasta: Add the pasta to the boiling water. Cook for 9-11 minutes, until al dente. Drain, reserving 1/2 cup pasta water.

Make the sauce: While the pasta cooks, heat another drizzle of olive oil in the same pan over medium heat. Add the onion, carrot and thyme and season with salt and pepper. Cook, tossing for 5 minutes until softened. Add the beef, poblanos, and the diced tomatoes to the pan. Bring to a simmer for 5 minutes. Season generously with salt and pepper.

Toss and serve: Add the pasta to the sauce along with a splash of pasta water and the sour cream. Toss to combine, then season to taste with salt and pepper. Serve the pasta with Parmesan on top and enjoy!