BBQ Beef Ragu Rigatoni

• Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks (or as small as you can get it). 
• 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.

• Place a pan over high heat with a drizzle of oil. 
• When hot, add the beef mince, bell pepper and onion.
• Cook until the beef is browned and veg is tender, breaking up the beef with a spoon as it cooks, 5-6 mins.
• When cooked, add the garlic and Worcester sauce. Cook until fragrant, stirring frequently, 1 min. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.

• Once fragrant, add the passata, stock powder and 100ml water (double for 4p). 
• Bring to the boil then reduce the heat to a simmer.
• Cook until thickened, 8-10 mins.

TIP: Add a splash of water if the sauce becomes too thick.

• Once the ragu has reduced, season to taste with salt and pepper.
• Add the drained rigatoni to the pan.
• Stir through the BBQ sauce.
• Mix well to combine and remove from the heat.