Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt (NOTE: Use same for 4 ppl) to a large pot. Cover and bring to a boil over high heat.

While water boils, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then beef and Italian seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.\*\* Season with salt and pepper.

Add broth concentrate, crushed tomatoes and half the vinegar to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. While sauce cooks, add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 11-12 min.

While rigatoni cooks, halve tomatoes. Finely chop olives. Roughly chop the parsley. Combine tomatoes, olives, parsley, remaining vinegar and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

When rigatoni is tender, reserve 1/3 cup pasta water (dbl for 4 ppl). Drain rigatoni, then return to the same pot over medium heat. Add sauce and reserved pasta water to the pot. Stir together, until rigatoni is fully coated. Season with salt and pepper.

Divide beef ragout between bowls and top with olive tapenade. Sprinkle Parmesan over top.