• Before starting, prepheat oven to 450°F and bring a large pot of salted water to a boil. 
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
• Carefully drain and discard excess fat.
• Season with salt, pepper and Zesty Garlic Blend.

• While beef cooks, add penne to the boiling water.
• Cook uncovered for 10-12 min, stirring occasionally, until tender.
• Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet.
• Roast bacon in the middle of the oven for 8-12 min, until crispy and cooked through.**

• To the pan with beef, add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar.
• Reduce heat to medium.
• Simmer for 6-8 min, stirring occasionally, until sauce starts to thicken. Season with salt and pepper.

• Meanwhile, cut tomatoes into 1/4-inch pieces.
• Drain, then finely chop olives.
• To a small bowl, add tomatoes, olives and 1/2 tbsp (1 tbsp) oil. (TIP: We love using extra virgin olive oil in this tapenade!)
• Season with salt and pepper, then stir to combine.

• When penne is tender, reserve 1/4 cup (1/2 cup) pasta water.
• Strain penne, then return to the same pot, off heat.
• Add sauce, reserved pasta water and half the Parmesan to the pot.
• Season with salt and pepper, then toss to combine.

• Divide beef ragu between bowls, then top with olive tapenade.
• Roughly chop bacon. 
• Sprinkle bacon and remaining Parmesan over top.
• Sprinkle chili flakes over top, if you like.

If you've opted to add bacon, before starting, prepheat oven to 450°F. 

Arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast bacon in the middle of the oven for 8-12 min, until crispy and cooked through.**

Roughly chop bacon. Sprinkle bacon and remaining Parmesan over top.