Step 2: Making the meat sauce, part 1.
Roughly dice the onion, and mince as much garlic as you want. I used eight cloves.
Once this is done, throw the ground beef brick into a pan over medium heat and cook until browned. If a lot of fat seeps out, drain most of it. You need only a few tablespoons of fat to cook the onion and garlic in.
Once you've drained the extra fat, throw in the onions, garlic, some salt and pepper, and a good amount of crushed red pepper.
Stir this around for a few minutes over medium heat until the onions become soft. Then add in a few good pinches of oregano and a tablespoon or two of tomato paste. (I'm using the concentrated kind, so not as much.)