Oven-Cooked Beef Ragu and Spaghetti

Name: Oven-Cooked Beef Ragu and Spaghetti with Mixed Herbs, Olives and Greek Salad Cheese
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 240 grams British Beef Mince; 2 unit(s) Garlic Clove**; 1 sachet(s) Mixed Herbs; 1 carton(s) Tomato Passata; 28 grams Red Wine Stock Paste; 15 grams Worcester Sauce; 180 grams Spaghetti; 30 grams Olives; 50 grams Greek Style Salad Cheese; 1 tsp Sugar; 100 milliliter(s) Water for the Sauce; 20 grams Butter

with Mixed Herbs, Olives and Greek Salad Cheese

Recipe Development TeamPublished on October 19, 2023

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This Oven-Cooked Beef Ragu and Spaghetti is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

2 unit(s)

Garlic Clove**

1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

15 grams

Worcester Sauce

(Contains: Cereals containing gluten)

180 grams

Spaghetti

(Contains: Cereals containing gluten)

30 grams

Olives

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3652 kJ

Energy (kcal)873 kcal

Fat38.4 g

of which saturates18 g

Carbohydrate86.9 g

of which sugars17.3 g

Dietary Fibre5.4 g

Protein44.9 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

•Garlic Press

•Lid

•Colander

•Large Saucepan

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Meanwhile, heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once the oil is hot, add the beef mince. Fry until the mince has browned, 4-5 mins.

Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the garlic and mixed herbs to the pan and fry for 30 secs.

Stir through the passata, red wine stock paste, Worcester sauce and the sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring the sauce up to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the meat is tender and the sauce has thickened, 20-25 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

When the mince has 15 mins of cooking time left, bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan.

Drizzle with oil and stir through to stop it sticking together.

When everything's ready, remove the ragu from the oven and stir through the butter (see pantry for amount), olives and pasta. TIP: Add a splash of water if you need to loosen the sauce.

Divide the pasta between your serving bowls.

Crumble over the Greek style salad cheese to finish.

Enjoy!