BBQ Beef Ragu Rigatoni

a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm sized chunks or as small as you can.
b) Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed then finely chop.
c) 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, bell pepper and chopped onion and cook until the beef is browned and the veggies tender, 5-6 mins. Use a wooden spoon to break it up as it cooks. 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 minute.

a) Once the garlic has cooked, add the tomato passata, beef stock powder and water (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 everything has cooked, pop the BBQ sauce into the pan with the beef and bring to the boil. Season the beef to taste with salt and pepper.
b) Pop the drained pasta into the pan with the beef and mix well to combine then remove from the heat.