Rich Sausage Meat Ragu Al Forno
with Hard Italian Style Cheese and Spaghetti
- Sulphites
- Cereals containing gluten
- Milk
- Egg
This Rich Sausage Meat Ragu Al Forno is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
225 grams
British Pork and Oregano Sausage Meat
(Contains: Sulphites)
1 unit(s)
Carrot
1 sachet(s)
Mixed Herbs
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
180 grams
Spaghetti
(Contains: Cereals containing gluten)
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
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 heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Once the pan is hot, add the sausage meat.
Fry until the sausage has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw sausage meat. When the sausage meat has browned, drain and discard any excess fat.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Once the sausage is browned, stir in the mixed herbs, passata, red wine stock paste, carrot and 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 sausage meat is cooked when no longer pink in the middle.
When there are 15 mins of ragu 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.
Remove the ragu from the oven, stir in the sun-dried tomato paste, cooked pasta, butter (see pantry for amount) and half of the hard Italian style cheese.
Taste and season with salt and pepper if needed. Add a splash of water to loosen the sauce if you'd like.
Divide your ragu al forno pasta between your serving bowls.
Sprinkle over the remaining hard Italian style cheese.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The rich red wine and sun-dried tomato sauce is widely praised, though some find it a little sweet and suggest using half the recommended sugar.
- Ease of prep: Most find this straightforward and quick to pull together; a small number note it can run longer than the stated time, particularly when transferring to a separate ovenproof dish.
- Suggestions: Cook the carrots for longer or chop them smaller to ensure they soften fully; adding garlic, mushrooms, or a splash of extra passata can deepen the flavour if you prefer a bolder sauce. Some suggest swapping spaghetti for rigatoni or penne to better hold the ragu.
- Next-day meals: The dish keeps well and portions up nicely — adding extra spaghetti stretches it to additional servings for lunch the following day.
- Portions: A generous serve for two; adding a handful more pasta and an extra tin of tomatoes works well if cooking for a larger group.
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