Heat the olive oil in a large, oven-safe frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it turns translucent and softens, releasing a sweet aroma.

Stir in the minced garlic and cook for another minute until fragrant. Add the beef mince to the pan, breaking it up with a wooden spoon. Cook for 8-10 minutes, stirring frequently, until the mince is evenly browned and no pink remains. You'll hear a gentle sizzling as the moisture evaporates.

Drain off any excess fat from the pan. Stir in the oregano and smoked paprika, cooking for 1 minute until their rich, earthy scents fill the kitchen. This step helps to bloom the spices, intensifying their flavour.

Pour in the chopped tomatoes, beef stock, tomato purée, and caster sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 15 minutes. The sauce will thicken slightly and deepen in colour to a rich red, and the aroma will be wonderfully savoury.

While the sauce simmers, cook your chosen pasta shapes according to package instructions until al dente. Drain well.

Stir the grated courgette and carrot into the simmering mince sauce. Cook for another 5 minutes, uncovered, allowing the vegetables to soften and blend seamlessly into the sauce. The sauce will become a touch thicker and more vibrant.

Add the cooked pasta to the pan with the mince sauce, tossing gently to ensure every piece is coated in the rich, savoury goodness. Sprinkle over the mature Cheddar cheese and, if using, the Parmesan.

If your pan is oven-safe, transfer it directly to a preheated oven at 180°C (160°C fan/Gas Mark 4) for 15-20 minutes, or until the cheese is melted, golden, and bubbling beautifully. The surface will be a lovely golden-brown, and you'll hear a gentle sizzle. If not, transfer to an ovenproof dish before baking.

Remove from the oven and let it stand for a few minutes before serving. Garnish with fresh chopped parsley for a burst of colour and freshness.