Chop a bell pepper and onion. Then, add it to the heated skillet that the meat was in and cook for 3 -5 minutes or until tender.
Add 3 cloves garlic and cook until fragrant, around 30 seconds. Add ⅓ cup beef broth and allow it to bubble for about a minute and a half.
Then, add 28 oz of diced tomatoes, 2 tablespoon of tomato paste, and some oregano, thyme, salt, pepper, and a bay leaf.