Before starting, add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat.When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then 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 Zesty Garlic Blend.

While beef cooks, add penne to the boiling water.Cook uncovered, stirring occasionally, until tender, 10-12 min.

Add broth concentrate, crushed tomatoes, 1 tbsp (2 tbsp) butter and 1/2 tsp (1 tsp) sugar to the pan with beef. Reduce heat to medium. Simmer, stirring occasionally, until sauce starts to thicken, 6-8 min. Season with salt and pepper.

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, half the Parmesan and reserved pasta water to the pot. Season with salt and pepper, then toss to combine.

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