1. Heat the olive oil or bacon fat in a heavy skillet over medium heat. When it’s shimmering, add the chopped onion and sauté until soft and translucent, about 5 minutes. This step unlocks a sweetness that reminds me of the early morning kitchen light in Mama Lu’s farmhouse.
2. Add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to let it burn; burnt garlic can turn any dish bitter.
3. Increase the heat to medium-high and add the ground beef to the pan. Break it up with a wooden spoon, stirring and browning the meat evenly. This is where the magic starts—those browned bits are flavor gold, just like the stories Mama Lu shared while we watched the sunset from the porch.
4. Once the beef is nicely browned and no longer pink, drain any excess fat if you prefer a leaner dish. Some of that richness, though, always makes it taste more like home.
5. Stir in the crushed tomatoes (or tomato sauce), beef broth, smoked paprika, oregano, salt, and pepper. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 15-20 minutes, stirring occasionally, until the sauce thickens and deepens in flavor.
6. If you’re adding cheese, sprinkle it on top during the last 2 minutes, covering the pan with a lid to let it melt beautifully.
7. Garnish with fresh herbs just before serving for a pop of color and brightness.

When I make this, I always think back to how Mama Lu never rushed the process—she believed good food needed time to tell its story. So I urge you to savor those moments too, letting the flavors mingle and grow with patience.