First, sauté the vegetables by heating olive oil in a skillet over medium heat until it shimmers. Add onion and bell pepper, and sauté for 5 minutes until translucent.
Cook the ground beef by adding it to the skillet and breaking it apart as it cooks. Use a wooden spoon to break it apart. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
Stir in the minced garlic, oregano, paprika, salt, and pepper, and cook until fragrant. Continue cooking for an extra 2 minutes to let the flavors blend.
Incorporate Tomatoes: Add the diced tomatoes and tomato paste to the skillet. Stir well to combine all ingredients. Bring to a simmer and let it cook for 10-15 minutes, allowing the sauce to thicken and the flavors to deepen.
Serve: Remove from heat, garnish with fresh parsley, and serve hot over rice, pasta, or crusty bread.