Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spatula.
Cook the beef until browned and no longer pink, about 7-8 minutes.
Drain excess fat from the skillet if necessary.
Stir in the salt, black pepper, paprika, and dried oregano.
Add the tomato paste and beef broth, stirring to combine.
Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Remove from heat and serve hot with your choice of side dishes.