Heat a large skillet or Dutch oven over medium-high heat and add a small drizzle of olive oil or a teaspoon of butter. Add the ground beef and season immediately with salt and freshly ground black pepper. Cook the beef, breaking it apart continuously with a wooden spoon or spatula, until it is fully browned and no pink remains — this takes approximately 5 minutes over medium-high heat. The goal is actual browning rather than just cooking through: meat that makes contact with a properly hot pan and is allowed to sit undisturbed for 30 to 60 seconds before being broken apart will develop browned, caramelized bits that add significant flavor to the finished dish. Once the beef is browned, tilt the pan and use a spoon to remove the excess fat, or carefully blot it with paper towels. Leave just a small amount of fat in the pan for richness.
Step 3: Cook the Vegetables
Add the diced onion and bell pepper to the pan with the browned beef. Cook over medium heat, stirring occasionally, for about 4 to 5 minutes until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for an additional 30 seconds to one minute, stirring constantly, until the garlic is fragrant. Be careful not to allow the garlic to brown — it can go from fragrant to bitter very quickly at this stage. The vegetables and beef should be well combined at this point, with the onion and pepper softened enough that they will melt into the sauce during simmering.
