Heat a skillet over medium-high heat with the oil. Add the onion and cook until it’s translucent and smelling like you actually know what you’re doing.

Push the onions aside, add the ground beef, and break it up with a spatula. Cook until it’s nicely browned with some caramelized bits—flavor town, population: you.

Stir in the garlic for about 30 seconds until fragrant. Don’t burn it; we’re not making charcoal here.

Add the tomato sauce, broth, paprika, and oregano. Stir well and bring to a gentle simmer.

Let it simmer for 8–10 minutes, or until the sauce thickens to your liking. Taste and season with salt and pepper.

If you want it saucier, splash in a bit more broth. If you want it thicker, simmer a bit longer. Simple physics, really.