Put a large saucepan of water with a generous pinch of **salt** on to boil for the **pasta**. Halve, peel and chop the **onion** into roughly ½cm cubes. Peel and finely grate the **garlic** (or use a garlic press). Halve, then remove the core from the **yellow pepper**, and cut into ½cm slices. Pick the **basil leaves** from their stalks and set aside. Finely chop the **stalks**. Pop your kettle on to boil.

Put a splash of **oil** in another large saucepan on high heat. When the **oil** is hot, add the **beef mince** and use a wooden spoon to break it up. Cook until nicely browned, 5 mins. Season with a pinch of **salt** and a grind of **black pepper**. Add the **onion** and **pepper**. Cook until soft, 5-7 mins. Stir in the **garlic**, **dried thyme** and **tomato purée**. Cook for 1 minute more. Add the **tomato passata**, stir and reduce the heat to low.

Dissolve the **beef stock pot** in boiling **water** (amount specified in the ingredient list) and add this to the pan. Bring the **ragu** to the boil, then lower the heat and add the chopped **basil stalks**. Leave to simmer for 20 mins. The **ragu** will reduce and thicken in this time.

Add the **rigatoni** to your pan of boiling water. Cook for 11 mins or until 'al dente'.***TIP:*** ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

While the **pasta** is cooking, prepare the salsa. Finely chop the **black olives** and chop the **vine tomato** into ½cm cubes. Pop them in a mixing bowl with the **olive oil** (amount specified in the ingredient list). Tear over half the **basil leaves** and mix in.

When the **pasta** is cooked, drain in a colander (reserve a splash of the cooking water). Taste the **ragu** and season with more **salt** and **black pepper** if necessary. Tear in the remaining **basil leaves**. Combine with the cooked **pasta** and mix well (add a little of the cooking water if you think it looks too dry). Serve in deep bowls, topped with the **salsa** and sprinkled with **hard Italian cheese. Enjoy!**