Ingredients
Scale
- 1 pound ground beef (preferably grass-fed for richer flavor)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon Worcestershire sauce
- 1/4 cup beef broth
- A handful of fresh parsley, chopped for garnish
If you’re feeling adventurous, swap the smoked paprika for ground cumin or add a splash of red wine instead of beef broth for a deeper flavor. These little tweaks can transport your taste buds to a different culinary destination.
Instructions
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
- Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a wooden spoon, until browned, about 7-10 minutes.
- Season the beef with salt, black pepper, smoked paprika, and dried oregano. Stir well to ensure the spices are evenly distributed.
- Pour in the diced tomatoes, Worcestershire sauce, and beef broth. Stir to combine and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully.
- Once cooked through, remove from heat and stir in the fresh parsley for a burst of color and freshness.
I remember my mum always saying, “A watched pot never boils,” so take this time to set the table or brew a pot of tea. It’s those little moments that make the kitchen feel like home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
