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. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 broth concentrate and crushed tomatoes 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. Finely chop olives. Add tomatoes, olives and 1/2 tbsp oil (dbl for 4 ppl) 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 pasta water (dbl for 4 ppl). 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.