1. Heat the olive oil (or bacon fat, if you’re feeling nostalgic like Mama Lu) in a large skillet over medium heat. You want the fat shimmering but not smoking.
2. Add the chopped onion and sauté for about 4-5 minutes, until soft and translucent. This step builds the flavor base—don’t rush it.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, careful not to burn it.
4. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it’s nicely browned, about 7-8 minutes. You’ll know it’s done when there’s no pink left and the edges start to caramelize.
5. Drain any excess fat if there’s too much—Mama Lu would have said, “Too much grease makes the meal heavy.”
6. Stir in the tomato paste and cook for 2 minutes; this deepens the tomato flavor.
7. Add the diced tomatoes and beef broth, then sprinkle in the smoked paprika, oregano, salt, and pepper.
8. Reduce the heat to low and let everything simmer gently for 15-20 minutes, stirring occasionally. The sauce should thicken and the flavors meld into that rich, comforting warmth I remember from childhood.
9. Before serving, stir in the fresh parsley for a bright note that cuts through the richness.
10. Taste and adjust seasoning as needed. Sometimes a pinch more salt or a dash of pepper is just what it needs to bring it all home.

Pro tip: When I make this for friends, I like to double the recipe and freeze half. It’s a lifesaver on those nights when all you want is something homemade but quick.