Set your large frying pan over a medium-high heat and add 2 tablespoons of the olive oil. When the oil shimmers and you catch the first whisper of its fragrance, add the ground turkey. Break it apart with a wooden spoon, letting it brown in its own juices. You will hear a steady, gentle sizzle — this is the sound of flavour building. Cook until the meat is no longer pink and has begun to turn a deep golden brown at the edges, about 6 to 7 minutes. Transfer the turkey to a bowl and set aside.

Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Tip in the chopped onion and bell pepper. Stir them slowly, listening for the soft hiss as they hit the hot surface. Cook for 4 to 5 minutes, until the onion turns translucent and you can smell its sweetness mellowing. The peppers should soften and take on a glossy sheen.

Add the minced garlic and the diced courgettes. Stir everything together. The courgettes will look bright and firm at first, but as they cook, they will release their moisture and begin to soften. This takes about 5 minutes. You will notice the pan becoming slightly steamy, and the courgettes will turn from opaque to a more translucent, tender appearance.

Stir in the tomato purée, dried oregano, dried basil, and smoked paprika. Let this cook for one minute, stirring constantly. The purée will darken and the spices will bloom, releasing an earthy, aromatic warmth that fills the kitchen. This brief toasting is essential for depth of flavour.

Pour in the chopped tomatoes and the stock. Return the browned turkey to the pan. Stir well to combine, scraping up any browned bits from the bottom of the pan — those are pure flavour. Bring the mixture to a gentle simmer. You will see small bubbles breaking the surface, and the sauce will thicken slightly as it cooks.

Reduce the heat to low, cover the pan, and let it simmer for 10 minutes. During this time, the courgettes will continue to soften, and the turkey will absorb the tomato-herb sauce. The aroma will deepen, becoming rich and comforting. Uncover, taste, and season with salt and pepper. If the sauce seems too thin, let it bubble uncovered for another 2 to 3 minutes until it reaches your desired consistency.

Remove from the heat and let the skillet rest for 5 minutes. This short pause allows the flavours to settle and the texture to become perfectly cohesive. Sprinkle with fresh parsley and a grating of Parmesan or Pecorino, if using, before serving.