Heat the olive oil in a large, deep skillet or frying pan over medium-high heat. Once the oil shimmers and you see a slight wisp of smoke, add the minced beef. Break it apart with a wooden spoon and let it brown undisturbed for about 3 minutes. You'll hear a satisfying sizzle, and the meat will turn a deep golden brown with crispy edges. Stir and cook for another 2 minutes until no pink remains.

Remove the cooked beef from the pan using a slotted spoon, leaving the rendered fat behind. Add the chopped onion and diced red pepper to the hot pan. Sauté for 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant. The edges of the pepper will soften, and the kitchen will smell wonderfully sweet.

Add the minced garlic and cook for 30 seconds, stirring constantly. The garlic will release its aroma immediately — be careful not to let it burn, as it will turn bitter.

Return the browned beef to the pan. Stir in the tomato paste, dried oregano, smoked paprika, ground cumin, and chilli flakes, if using. Cook for 1 minute, stirring everything together until the paste darkens slightly and becomes fragrant. You'll notice a deep, rich colour developing.

Pour in the chopped tomatoes and beef stock. Stir well, scraping up any browned bits from the bottom of the pan — those bits are packed with flavour. Bring the mixture to a gentle simmer. You'll see small bubbles breaking the surface, and the sauce will start to thicken slightly.

Add the diced zucchini and stir to coat it evenly in the sauce. Reduce the heat to medium-low. Cover the pan and let it cook for 6-8 minutes. The zucchini will soften and release some of its moisture, blending beautifully with the tomato sauce. The texture should be tender but not mushy — a fork should easily pierce a piece.

Remove the lid. Taste the sauce and adjust the salt and pepper as needed. Sprinkle the grated cheese evenly over the top of the skillet. Cover the pan again for 2 minutes, until the cheese is fully melted and gooey. The cheese will form a golden, bubbly blanket over the beef and zucchini.

Remove from heat. Let the skillet rest for 2-3 minutes before serving. This short rest allows the flavours to meld together and the sauce to thicken slightly. Garnish with fresh parsley or basil, if desired.