1. Heat your skillet over medium heat and add the olive oil or bacon fat. When it shimmers, add the chopped onion and sauté until translucent and fragrant, about 5 minutes. Mama Lu always said, “Good cooking starts with good smells.”
2. Add the minced garlic and cook for another minute, stirring so it doesn’t burn.
3. Toss in the ground beef, breaking it apart with a wooden spoon. Cook until it’s browned and no longer pink, about 7-8 minutes. Drain excess fat if there’s too much, but keep a little for flavor.
4. Stir in the crushed tomatoes, beef broth, smoked paprika, oregano, Worcestershire sauce, salt, and pepper. Reduce heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld together. This slow simmer is like the stories Mama Lu shared — slow, patient, and full of heart.
5. While the meat simmers, prepare your chosen side — whether it’s fluffy rice, al dente pasta, or creamy mashed potatoes — to serve alongside or beneath the beef mixture.
6. For a baked version, preheat your oven to 375°F. Transfer the ground beef mixture to a baking dish, layer with your cooked starch, and sprinkle the top with shredded cheese. Bake for 15 minutes until bubbly and golden on top.
7. Remove from oven and let rest a few minutes before serving. Garnish with fresh parsley or green onions for a touch of brightness.
8. Serve hot and watch the smiles bloom around your table.

One of my fondest memories is sitting on the porch swing with Mama Lu, watching her cook ground beef dishes just like this — no rush, no fuss, just love and patience. She didn’t measure much, but she knew exactly when it was “just right.”