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Beef and penne ragu

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1 onions onion
1 celery celery
1 carrots carrot
2 garlic garlic
(finely chopped)
500 g g beef mince beef mince
600 ml ml beef stock beef stock
400 g g tomatoes tomato
120 g g penne penne
1 handfuls handful parsley parsley
(finely chopped)
1 dash dash olive oil olive oil
1 pinches pinch salt salt

Beef and penne ragu

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1:10 h


A firm favourite for midweek meals, this beef and penne ragu recipe created by influencer Amy Sheppard @amysheppardfood, brings together rich flavours of beef and tomato for a hearty plate of Italian style goodness. Serve with two portions of your favourite vegetables.

  1. Heat a drizzle of olive oil in a large saucepan, before adding the onion, celery, carrot and garlic. Fry gently for 10 minutes.
  2. Add the beef mince and fry for a further 5 minutes, until browned. Stir in the stock, tomatoes, salt and pepper. Break the tomatoes up a little in the pan as you stir.
  3. Bring to the boil. Place the lid on the pan and simmer on medium, stirring occasionally for 30 minutes.
  4. Add the pasta to the pan, stir and simmer quite rapidly with the lid off, stirring occasionally. After 10 minutes the sauce will have reduced and the pasta will be nearly cooked. Place the lid back on the pan, turn the heat right down and simmer gently for 5 more minutes or until the pasta is tender. Stir in the parsley and serve.