Rich Sausage Meat Ragu Al Forno
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Rich Sausage Meat Ragu Al Forno

Rich Sausage Meat Ragu Al Forno

with Hard Italian Style Cheese and Spaghetti

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!

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

225 grams

Pork and Oregano Sausage Meat

(Contains Sulphites)

1 unit(s)


1 sachet(s)

Mixed Herbs

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

180 grams


(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



Nutritional information

Energy (kJ)3678 kJ
Energy (kcal)879 kcal
Fat37.3 g
of which saturates17.7 g
Carbohydrate93.3 g
of which sugars18.5 g
Protein36.5 g
Salt4.88 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Oven-Proof Pan
Aluminum Foil
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 heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Prep and Fry

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.

Bring on the Ragu

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.

Pasta la Vista

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.

Stir 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.

Finish and Serve

Divide your ragu al forno pasta between your serving bowls.

Sprinkle over the remaining hard Italian style cheese.