Prep the hidden veg - Grate the carrot and courgette, and finely dice the onion. Squeeze excess water out of the courgette so your sauce isn’t watery.
Sauté the base - Heat the olive oil in a pan over medium heat. Add the onion and cook for 5–7 minutes until soft and golden. Add garlic (if using) and cook for 1 minute more.
Brown the beef properly - Add the beef mince, breaking it up with a wooden spoon. Cook for 5–8 minutes until the mince is browned with no pink remaining. Season with salt, pepper and oregano.
Add the “hidden” veggies - Stir in the grated carrot and courgette. Cook for 3–4 minutes so they soften and melt into the mince.
Build the sauce - Add the chopped tomatoes, tomato purée and a splash of Worcestershire sauce. Mix everything well.
Simmer low & slow - Reduce the heat and simmer for at least 20 minutes (longer = richer). Stir occasionally. If the sauce thickens too much, add a splash of water.
Finish & serve - Stir through fresh basil if you’ve got it. Serve over pasta and top with Parmesan.
