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 tbsp oil (dbl for 4 ppl), then onions and Italian Seasoning. 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.** Season with salt and pepper.

Add broth concentrate, crushed tomatoes, half the garlic puree to the pan with beef. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. 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. Roughly chop parsley. Add tomatoes, olives, parsley, remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

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

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