Over high heat, in a large sauté pan, drizzle some oil and add the minced beef. season well with salt and pepper. Cook for 3-5 minutes until coloured breaking the large pieces with a spoon.

Add the onion, garlic, carrot, celery, courgette and sauté for a further 2 minutes.

Then, stir in the flour. Cook for a further minute. Pour in the beef stock and stir in the tomato puree. Bring to boil then reduce the heat to low and simmer for a further 4-5 minutes until reduced to coat the back of the spoon.

Check the seasoning and serve with your favourite sides.