Beef Ragout with Rigatoni,

While your beef is browning, get on with the rest of your prep. Cut the onion in half through the root. Peel and chop into ½cm cubes. Peel and grate the garlic (or use a garlic press if you have one). Remove the core from the yellow pepper and cut into ½cm slices.

Once your beef is browned, add your onion and pepper to the pan and cook for another 5 mins until your onion is soft. Stir in your garlic, thyme and tomato purée and cook for 1 minute more. Add the tomato passata, stir well and reduce the heat to low.

Dissolve the beef stock pot in boiling water (amount specified in the ingredient list) and add this to the pan. Bring your sauce to the boil and then lower the heat. Leave to simmer away for 20 mins. The sauce will reduce and thicken in this time - this is your ragout!

Pop a large pot of water on to boil. Pick the leaves from the basil and keep to one side. Chop your basil stalks as small as you can and add these to your ragout.

When your water comes to the boil, add a generous pinch of salt and the rigatoni and cook for 11 mins or until it is ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

While your pasta cooks, prepare your salsa. Chop the black olives as small as you can and chop the tomato into ½cm cubes. Tear in half of your basil leaves and mix in a good glug of oil. Keep to one side.

When your pasta is cooked, drain into a colander (reserve a splash of the cooking water). Return your pasta and the cooking water to the pot, off the heat and mix well. Season with salt and black pepper to taste. Keep to one side.