Heat the oil in a large pan over medium heat. Add the onions to the pan and sauté until translucent. Add the mushrooms and sauté for at least ten minutes or until softened. Stir in the garlic and sauté for a minute or until fragrant.

Add the ground beef to the pan and use a wooden spoon to break up the meat into small pieces. Cook until the meat is no longer pink. Season with the salt, chili powder, and paprika. Add the tomato sauce and broth, then bring to a simmer. Lower the heat to a gentle simmer and cook the mixture for twenty minutes, slightly uncovered.

Thoroughly rinse the hearts of palm spaghetti and drain. Stir it into the meat sauce and cook for five minutes for all the flavors to incorporate.