Oven-Cooked Greek Style Beef Ragu and Spaghetti
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Oven-Cooked Greek Style Beef Ragu and Spaghetti

Oven-Cooked Greek Style Beef Ragu and Spaghetti

with Mixed Herbs, Olives and Greek Salad Cheese

This Oven-Cooked Greek Style 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

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 Time40 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

Beef Mince

2 unit(s)

Garlic Clove

1 sachet(s)

Mixed Herbs

60 grams

Tomato Puree

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

300 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)3622 kJ
Energy (kcal)866 kcal
Fat38.1 g
of which saturates17.9 g
Carbohydrate85.4 g
of which sugars17.1 g
Protein44.9 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Garlic Press
Aluminum Foil
Lid
Colander
Large Saucepan

Instructions

Brown the Beef Mince
1

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 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.

Prep the Garlic
2

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

Flavour Time
3

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

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

Bake the Ragu
4

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. 

Cook the Pasta
5

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.

Serve Up
6

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!