• Before starting, bring a large pot of salted water to a boil. 
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
• Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Work in batches, if necessary.
• 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 for 10-12 min, stirring occasionally, until tender but still firm to the bite.

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

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

• Divide beef ragu between bowls, then top with olive tapenade.
• Sprinkle remaining Parmesan over top.
• Sprinkle chili flakes over top, if you like.

If you've opted for double beef, cook in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.