Choose the right meat (ground beef, pork, turkey, chicken, or chopped beef/pork)
Pat meat dry and season with salt, pepper, and any spices you want
Heat a skillet over medium-high heat
Add a small amount of oil if the meat is lean
Add meat to the pan in an even layer
Break up the meat with a spatula as it cooks
Cook until no longer pink and cooked through (ground meat typically 160°F / 71°C; poultry 165°F / 74°C)
Drain excess fat if needed
Add aromatics (onion/garlic) during the last 2–5 minutes if desired
Stir in sauce ingredients (tomato sauce, broth, or seasonings) if making a braise or skillet dish
Simmer 5–15 minutes to develop flavor, stirring occasionally
Taste and adjust seasoning
Serve hot, or cool and store in airtight containers (refrigerate up to 3–4 days, freeze up to 2–3 months)