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 red 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. Cook until the beef is browned and the veggies tender, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment 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 powder and water for the sauce (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 beef ragu and bring to the boil. Season the ragu to taste with salt and pepper.
b) Add the cooked pasta to the pan, mix well to combine, then remove from the heat.