Chop the onion finely and mince the garlic.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the onion and sauté until translucent, about 3 to 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

If using ground meat, add it to the skillet with the aromatics and cook until browned, approximately 5 to 7 minutes. Drain any excess fat.

If using chicken, dice it into bite-sized pieces and cook until no longer pink, about 6 to 8 minutes. Season lightly with salt, pepper, and a pinch of paprika.

For a plant-based option, cube your pressed tofu or add rinsed black beans to the sautéed aromatics, gently warming them through.

Stir in the diced bell pepper and finely grated zucchini, along with frozen vegetables if using. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are tender-crisp.

Pour in the diced tomatoes, tomato paste, and broth. Stir until well combined.

Bring to a gentle simmer, then reduce heat to low. Cover and let it cook for 10 to 15 minutes. For a thicker sauce, let it simmer uncovered for a few extra minutes.

While your sauce simmers, cook your pasta or rice according to package directions.

Mix the cooked pasta or rice directly into the sauce and stir until coated.

Stir in the shredded cheddar cheese until it melts and creates a creamy texture.

Taste test and adjust seasonings before serving.