1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and sauté for another minute, until fragrant.
3. Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 8-10 minutes.
4. Season the beef with salt, pepper, smoked paprika, and oregano. Stir to combine and let the spices coat the meat evenly.
5. Reduce the heat to medium and pour in the beef broth, adding the tomato paste as well. Stir until the paste is fully incorporated into the mixture.
6. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Taste and adjust seasoning if necessary.
7. Serve hot, optionally garnished with grated Parmesan cheese for an extra touch of richness.

One of my favorite tips is to let the beef rest for a few minutes after cooking. This allows the flavors to develop further, much like letting a good stew sit before serving. It’s a small step that makes a big difference.