BBQ Beef Ragu Rigatoni

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 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) Once the oil is hot, add the beef mince, pepper and onion. Fry until the beef is browned and the veg is 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 and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
c) Stir in the garlic and cook for 1 min more.

a) Add the tomato passata, red wine jus paste and water for the beef (see ingredients for amount) to the pan and stir to combine.
b) Bring to a boil, then reduce the heat and simmer until thickened, 8-10 mins.

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