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Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout and no pink remains, about 7ā8 minutes, reaching an internal temperature of 160Ā°F (71Ā°C) on an instant-read thermometer. Transfer the beef to a plate, leaving any rendered fat in the pan.
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and carrot and cook, stirring occasionally, until the onion is softened and translucent and the carrot begins to soften, about 5ā6 minutes.
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