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!

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

225 grams

Pork and Oregano Sausage Meat

(Contains Sulphites)

1 unit(s)


1 sachet(s)

Dried Thyme

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)3671 kJ
Energy (kcal)877 kcal
Fat37.3 g
of which saturates17.7 g
Carbohydrate93.4 g
of which sugars18.5 g
Protein36.4 g
Salt4.85 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Oven-Proof Pan
Large Saucepan


Fry the Sausage Meat

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 hot, add the sausage meat and 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. 

Prep the Carrot

Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Once the sausage meat has browned, drain and discard any excess fat. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Bring on the Ragu

Stir the dried thyme, passata, red wine stock paste, chopped carrot and sugar and water for the sauce (see pantry for both amounts) into the sausage meat. Season with salt and pepper.

Bring the sauce up to the boil, then pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the meat is tender and the sauce has thickened, 20-25 mins.

Pasta la Vista

When the ragu has 15 mins 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, then stir in the sun-dried tomato paste, cooked pasta, butter (see pantry for amount) and half the hard Italian style cheese. 

Add a splash of water to loosen the sauce if you feel it needs it.

Serve Up

Share your ragu al forno pasta between your serving bowls.

Sprinkle over the remaining hard Italian style cheese to finish.