Ground Beef Recipe

Prepare pan and heat

Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon neutral oil and let it warm until shimmering (about 30 seconds).

Add the ground beef to the hot pan in one even layer. Let it sear undisturbed for 1–2 minutes to develop some brown color.

Using a spatula or wooden spoon, break the beef into medium-sized pieces and continue to cook, stirring occasionally, until most of the pink is gone (about 4–6 minutes).

Season the beef with 1 tsp kosher salt and 1 tsp freshly ground black pepper while it cooks to build flavor.

Push the beef to one side of the pan (or transfer to a bowl briefly). If the pan is dry, add a teaspoon of oil. Add the finely chopped onion and sauté over medium heat until translucent and beginning to brown, about 4–5 minutes.

Add the minced garlic and cook, stirring constantly, until fragrant, about 30–45 seconds — do not let it burn.

Mix the onion and garlic into the ground beef. Stir in 1 tablespoon tomato paste and 1 tablespoon Worcestershire sauce; cook for 1–2 minutes to caramelize the paste and integrate flavors.

Sprinkle in 1 tsp dried oregano, 1 tsp smoked paprika, and 1 tsp red pepper flakes (adjust to taste). Stir to combine and cook for 1 minute to toast the dried spices.

If the mixture looks dry or you need a looser texture for sauces, add up to 1 cup broth a little at a time, scraping any browned bits from the bottom of the pan. Simmer 2–3 minutes until the mixture reaches your desired consistency.

Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat and stir in 2 tablespoons chopped fresh parsley for brightness.

Serve hot as a base for tacos, pasta sauces, stuffed peppers, grain bowls, or sandwiches. Leftovers cool to room temperature and refrigerate in an airtight container for up to 3–4 days, or freeze for up to 3 months.