Prepare the courgettes. Trim the ends off each courgette, then slice them into half-moons about 1cm thick — not too thin, or they'll disappear into the sauce. Scatter them over a clean tea towel, sprinkle lightly with salt, and leave to sit while you prepare everything else. This draws out excess moisture, and you'll see tiny beads of water forming on the surface after 10 minutes. Pat them dry with kitchen paper before cooking.

Brown the mince. Place your large frying pan over a medium-high heat and add one tablespoon of the olive oil. When the oil shimmers and you can smell its warmth, add the beef mince. Let it sit undisturbed for a full 3 minutes — you want to hear a steady, happy sizzle. When the underside is a deep mahogany brown, break it apart with your wooden spoon. Continue cooking until all the mince is browned and no pink remains, about 5-6 minutes total. The kitchen will smell wonderfully toasty. Remove the mince to a bowl using a slotted spoon, leaving the rendered fat in the pan.

Sweat the aromatics. Lower the heat to medium and add the remaining two tablespoons of olive oil. Tip in the diced onion and stir. Listen for a gentle hiss rather than a violent spatter. Cook for about 4 minutes, stirring occasionally, until the onion turns translucent and the edges begin to catch a pale gold colour. Add the minced garlic and cook for another 30 seconds — the moment the garlic releases its sweet, pungent fragrance, you know it's ready.

Caramelise the courgettes. Increase the heat to medium-high again and add the dried courgette slices in a single layer (work in two batches if your pan is crowded). Let them cook without stirring for 2 minutes, until the undersides develop golden-brown patches. Flip them and cook for another 2 minutes. They should feel tender when pierced with a fork but still hold their shape. The sound will shift from a wet sputter to a drier, more confident sizzle as the moisture evaporates.

Build the sauce. Return the browned beef to the pan. Add the tomato puree, dried thyme, smoked paprika, salt, and black pepper. Stir everything together and cook for 1 minute — the tomato puree will darken slightly and smell intensely rich. Pour in the beef stock and scrape the bottom of the pan with your wooden spoon to release any browned bits (that's pure flavour). Bring the mixture to a gentle simmer — you want lazy bubbles, not a furious boil.

Simmer and finish. Reduce the heat to low, cover the pan with a lid, and let the skillet bubble quietly for 10 minutes. The liquid will reduce to a luscious, clingy sauce that coats the back of a spoon. Uncover, stir in the grated Parmesan, and let it melt into the sauce for 1 minute. The finished dish should look glossy and inviting, with the courgettes sitting proudly among the rich, dark mince. Sprinkle with fresh parsley just before serving.