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Turn the slow cooker to low. Add the diced beef (brown off if you have the time), onion and garlic, then season with salt and pepper.
Pour in the chopped tomatoes and passata. Add Worcestershire sauce, the crumbled OXO cube, parsley, basil, oregano and a pinch of chilli flakes.
Cover and cook for 6-8 hours.
Once the beef is tender, stir in the rigatoni, making sure all the pasta is coated in the sauce.
Sprinkle over the grated cheddar, replace the lid and cook on HIGH for a further 30-40 minutes, or until the pasta is tender.
Stir the melted cheese through the ragu and serve with mixed leaf salad.