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Heat 1 tbsp of oil in a large, heavy-based frying pan. Cook the onion, carrot and courgette over a moderate heat for 5–6 minutes, stirring occasionally until soft. Remove the vegetables from the pan and set aside.
Add the mince to the pan and cook over a high heat for 4-5 minutes, until browned all over. Return the vegetables to the pan, add flour and stir to coat lightly. Add the tomato purée to the beef stock and stir. Add the stock to the meat along with the chopped and fresh tomatoes. Bring to the boil, reduce the heat and cover and simmer for 20 minutes, stirring occasionally.
Serve with your favourite pasta and parmesan cheese, if desired.
