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!

Family Friendly
Prepped in 10
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 Time40 minutes
Cooking time10 minutes


serving amount

240 grams

Beef Mince

2 unit(s)

Garlic Clove

60 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

28 grams

Red Wine Stock Paste

(Contains Sulphites)

15 grams

Worcester Sauce

(Contains Cereals containing gluten)

180 grams


(Contains Cereals containing gluten)

30 grams


50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tsp


300 milliliter(s)

Water for the Sauce

20 grams



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
Protein45 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Oven-Proof Pan
Garlic Press
Large Saucepan


Get Started

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

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 hot, add the beef mince. Fry until the mince has browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

Brown the Beef Mince

Use a spoon to break up the beef mince as it cooks.

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

Flavour Time

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

Add the garlic and tomato puree to the pan. Stir-fry until fragrant, 1 min. 

Stir through the mixed herbs, 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

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

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

When everything's ready, remove the ragu from the oven and stir through the butter (see pantry for amount), olives and cooked 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.