Rich Sausage Meat and Bacon Ragu Al Forno
with Hard Italian Style Cheese and Spaghetti
This Rich Sausage Meat and Bacon Ragu Al Forno is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
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)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
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 and bacon lardons.
Fry until both the bacon and sausage have browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly. Once browned, drain and discard any excess fat from the sausage.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Once the meat 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!
