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Rich Sausage Ragu al Forno and Spaghetti
Rich Sausage Ragu al Forno and Spaghetti

Rich Sausage Ragu al Forno and Spaghetti

with Kale and Italian Style Cheese

Recipe Development Team
Recipe Development TeamUpdated on September 15, 2025
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Literally translating as 'to the oven', a dish that's been cooked 'al forno' is baked in the oven. Here, we're baking the sausage meat ragu to simmer the flavours slowly and reduce down the liquid while keeping all the richness in the dish. Toss with spaghetti for a hearty dinner that's sure to be a crowd pleaser.

Tags:
Prepped in 10
Allergens:
Wheat
•Cereals containing gluten
•Sulphites
•Milk
•Egg

The quantities provided above are averages only.

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.

Total40 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, 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, Wheat)

100 grams

Chopped Kale

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

Nutritional information

Energy (kJ)3734 kJ
Energy (kcal)892 kcal
Fat37.2 g
of which saturates17.6 g
Carbohydrate95.2 g
of which sugars15.7 g
Dietary Fibre8.9 g
Protein38 g
Salt5.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan
•Lid
•Colander
•Large Saucepan

Cooking Instructions and Tips

PDF
Fry the Sausage Meat
1

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
2

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
3

Stir the mixed herbs, 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.

Cook the Spaghetti and Kale
4

When the ragu has 15 mins left, bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.

When boiling, add the spaghetti to the water and bring back to the boil. Cook for 3 mins. 

After 3 mins, add the kale to the pan and cook along with the spaghetti until tender, 5 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
5

Remove the ragu from the oven, then stir in the sun-dried tomato paste, cooked pasta and kale, butter (see pantry for amount) and half 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 feel it needs it.

Serve Up
6

Share your ragu al forno pasta between your serving bowls.

Sprinkle over the remaining hard Italian style cheese to finish.

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