I usually call this "Quick Cottage Pie," because I make it without the usual carrot and celery soffrito. This is a take on my grandmother’s ragout, which she made by cutting an onion into quarters and frying it in a little olive oil with 2 cloves of crushed garlic.
Once the onions were translucent, she added the ground beef and cooked it until browned. Then she would add a good squeeze of tomato paste, bay leaves, and a whole glass of wine, and leave it to simmer.
This ragout is wonderful on pasta and equally, with the onions chopped more finely, it makes the perfect no-hassle base for a tasty midweek cottage pie.