1. Heat olive oil in a large skillet over medium heat until shimmering but not smoking. This was Mama Lu’s first step in nearly every meal—warming the pan just right, like getting the porch swing ready for an evening visit.
2. Add the chopped onions and cook gently for about 5 minutes, stirring occasionally until they soften and turn translucent. The smell of onions cooking always meant the house was about to fill with something special.
3. Stir in the minced garlic and cook for another 1-2 minutes, careful not to let it brown too much or burn.
4. Add the ground beef, breaking it up with a wooden spoon. Cook until the meat is browned all over and no longer pink, about 7-8 minutes. Drain off excess fat if you wish, but Mama Lu always said a little richness makes the dish sing.
5. Stir in the tomato paste, coating the meat evenly, then pour in the crushed tomatoes and beef broth. This is where the sauce starts to come alive, thickening and melding flavors as it simmers.
6. Add the dried oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Stir everything together, then reduce heat to low.
7. Let the sauce simmer gently, uncovered, for at least 30 minutes, stirring occasionally. The longer it simmers, the richer and deeper the flavors become—just like the slow-cooked meals from my childhood.
8. Before serving, taste and adjust seasoning if needed. Sprinkle with fresh parsley and grated Parmesan cheese to finish, adding brightness and a touch of salty richness.

One of my favorite memories is sitting beside Mama Lu on the porch, watching the sun dip behind the Blue Ridge, while the house filled with the aroma of a slow-cooked meal. This recipe captures that same warmth, bringing a little piece of home to your kitchen.