How to Make It
Heat the oil in a large saucepan or frying pan with deep sides, and cook the onion, carrot, celery, and garlic over medium-high heat for 12-15 minutes, stirring occasionally until softened.
Add the meat, and cook for 3-4 minutes, until browned all over; stir in the tomato paste, and cook for 1-2 minutes. Pour in the wine, and cook until evaporated; add the chopped tomatoes, oregano, and 2/3 cup water. Season with salt and pepper; lower the heat, cover, and simmer gently for 30-40 minutes, stirring occasionally and adding more water if it seems dry, until the ragù is rich and thick.
Cut the zucchini into fettucine-style ribbons using a spiralizer, or cut into thin strips using a julienne-style peeler. Drop into a pan of salted, boiling water, and cook for 2 minutes, until just tender. Drain well, and heap into serving bowls. Top with the ragù, and serve immediately.
Smart tip: This makes four portions of ragù, so it can either feed the whole family or be divided into portions to refrigerate or freeze for future fast-day meals.