• Boil a pot of salted water for the rigatoni.
• When boiling, add the rigatoni and cook until softened, 10-12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you're in a hurry you can boil the water in your kettle.

• Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks (or as small as you can get it). 
• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the chilli lengthways, deseed then finely chop.

• Place a pan over high heat with a drizzle of oil. 
• When hot, add the beef mince, bell pepper and onion.
• Cook until the beef is browned, breaking it up with a spoon as it cooks, 5-6 mins.
• When browned, add the garlic and Worcester sauce.
• Cook until fragrant, stirring frequently, 1 min. IMPORTANT: Wash hands and equipment after handling raw meat. Mince is cooked when no longer pink in the middle.

• Once fragrant, add the passata, stock and 100ml water (per 2P). 
• Bring to the boil then reduce to a simmer.
• Cook until thickened, 8-10 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Once the ragu has reduced, season to taste with salt and pepper.
• Add the drained rigatoni to the pan.
• Stir through the BBQ sauce.
• Mix well to combine and remove the pan from the heat.

• Share the BBQ beef pasta between bowls.
• Top with a scattering of cheese.
• Finish with a sprinkling of chopped chilli (use less if you don't like spice).