Braised Beef Rigatoni with Bell Pepper and Olives

This rustic-looking recipe has loads of character. The ragù is made from chopped beef blade roast, which prevents long and fibrous strands of meat in the sauce. Braise it in red wine and beef broth, which impart plenty of flavour. You can stop there and serve the ragù over pasta, but the garnish is what makes this dish so unique. Brown bell peppers, olives, pine nuts and parsley, and sprinkle along with a good amount of Parmesan over the meat and pasta, along with a ball of burrata on top before serving.