BBQ Beef Ragu Penne

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks or as small as you can.
b) Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press).
c) Halve the chilli lengthways, deseed then finely chop. Set aside for garnishing later.
d) Grate the cheese.

a) Heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince, pepper and chopped onion. Cook until the beef is browned and the veggies are tender, 5-6 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
c) When cooked, add the garlic and Worcester sauce. Cook, stirring frequently, 1 min.

a) Once the garlic has cooked, add the tomato passata, beef stock paste and water for the beef (see ingredients for amount).
b) Bring to a boil and reduce the heat to a simmer.
c) Cook until thickened, 8-10 mins.

a) Once thickened, add the BBQ sauce to the ragu and bring to the boil. Season to taste with salt and pepper.
b) Add the cooked pasta to the pan, mix well to combine, then remove from the heat.