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

Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, peel, then mince or grate garlic.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until onions soften, 2-3 min.Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season with salt, pepper and Italian Seasoning.

Add garlic, broth concentrate, crushed tomatoes and 1/2 tsp (1 tsp) sugar to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 8-12 min. Season with salt and pepper, to taste. Meanwhile, add penne to the boiling water. Cook, stirring occasionally, until tender, 11-12 min.

Meanwhile, cut tomatoes into 1/4-inch pieces. Drain, then finely chop olives.Add tomatoes, olives and 1/2 tbsp (1 tbsp) oil to a small bowl. (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 and reserved pasta water to the pot. Season with salt and pepper, to taste, then toss to combine.

Divide beef ragu between bowls, then top with olive tapenade. Sprinkle with Parmesan.Sprinkle chili flakes over top, if desired.