Saucy Beef Ragu Pasta

Serves 4

500g ground beef

450g penne

2 tomatoes

680ml passata

1 cup white wine

100g mixed olives

1 cup beef broth (concentrate)

2 tbsp butter

1 tsp sugar

3 tbsp dried onion

1/4 cup garlic powder

1 tbsp ground cumin

1 tbsp paprika

1 tbsp seasoning salt (Lowrey's)

1.5 tbsp fennel

1 tbsp lemon pepper

1 cup parmesan

chili flakes, to taste

• Cook ground beef.

• While beef is cooking, make penne.

• To the beef, add broth, passata, butter and sugar. Stir, then add the rest of the spices including the chili flakes. Summer for 6-8 minutes. Season with salt and pepper.

• Cut up tomatoes into 1/4 inch pieces. Finely chop olives. Add both to a bowl with 1 tbsp oil. 

• Drain the penne but keep 1 cup of pasta water. Add pasta to sauce and half of the parmesan. If needed, add pasta water (as much as needed). Season with salt and pepper if needed.

• Divide pasta in bowls, top with olive tapenade and sprinkle with remaining parmesan.