Brown the Beef: Place a large, deep skillet or frying pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers and a test piece of beef sizzles upon contact, add the ground beef. Break it apart with a wooden spoon and cook for 5-7 minutes, until the meat is deeply browned and no pink remains. You’ll hear a satisfying sizzle, and the kitchen will fill with a rich, savoury aroma. If there’s excess fat, carefully spoon it out, leaving about a tablespoon behind for flavour.

Sauté the Aromatics: Reduce the heat to medium and add the chopped onion to the skillet. Stir frequently, cooking for 3-4 minutes until the onion turns translucent and softens. The edge of the onion pieces will look slightly golden. Add the minced garlic and diced red bell pepper, stirring for another minute until the garlic is fragrant — you’ll smell it instantly.

Add the Tomatoes and Seasonings: Pour in the chopped tomatoes and tomato puree, then sprinkle over the dried oregano, smoked paprika, and ground cumin. Stir everything together so the beef and vegetables are well coated. Let this mixture bubble gently for 2 minutes, allowing the flavours to meld. The colour will deepen to a rich, rusty red, and the sauce will thicken slightly.

Cook the Zucchini: Add the diced zucchini to the skillet along with the beef stock. Stir to combine, then bring the liquid to a gentle simmer. You’ll see small bubbles breaking the surface. Cover the skillet with a lid and cook for 8-10 minutes, stirring once halfway through. The zucchini should be tender but still holding its shape — a fork should pierce it easily without it turning to mush. The sauce will have reduced and become glossy.

Season and Finish: Remove the lid and taste the sauce. Add salt and freshly ground black pepper as needed. If you’re using cheese, sprinkle it evenly over the top of the skillet. Cover again for 1-2 minutes, just until the cheese melts into a creamy, golden blanket. The cheese will look soft and slightly bubbly around the edges.

Garnish and Serve: Turn off the heat. Scatter fresh parsley or basil over the dish for a pop of green colour and a fresh, herbal note. Serve straight from the skillet or spoon into bowls.