Herby Sausage and Bacon Ragu
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Herby Sausage and Bacon Ragu

Herby Sausage and Bacon Ragu

with Linguine and Cheese

This Herby Sausage and Bacon Ragu is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time15 minutes


serving amount

2 unit(s)

Garlic Clove

225 grams

British Pork and Oregano Sausage Meat

(Contains Sulphites)

1 carton(s)

Finely Chopped Tomatoes with Basil

28 grams

Red Wine Stock Paste

(Contains Sulphites)

180 grams


(Contains Cereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce


Nutritional information

Energy (kcal)916 kcal
Energy (kJ)3832 kJ
Fat36.9 g
of which saturates15.4 g
Carbohydrate94.7 g
of which sugars20.4 g
Protein44.4 g
Salt7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Prepped

Put a large saucepan of water on to boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Fry the Bacon and Sausage Meat

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the bacon lardons and sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Build the Flavour

Stir the garlic into the sausage meat and cook until fragrant, 1 min. 

Simmer the Ragu

Add the chopped tomatoes, red wine stock paste and sugar for the sauce (see pantry for amount) to the sausage meat, then stir together and bring to a simmer.

Allow to cook until the ragu has reduced and thickened, 12-15 mins. Taste and season with salt and pepper if needed. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Cook the Pasta

While the ragu simmers, add the linguine to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Combine and Serve

When ready, add the cooked pasta to the ragu and stir through half the grated hard Italian style cheese.

Toss together, adding a splash of water if it's a little too thick.

Share the pork linguine between your bowls and top with the remaining cheese.