Beyond Meat® Ragù

Name: Beyond Meat® Ragù with Orzo and Cheesy Toasts
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Ground Beef and Pork Mix; 170 g Orzo; 1 unit(s) Ciabatta Roll; 28 g Baby Spinach; ½ cup White Cheddar Cheese, shredded; 1 unit(s) Crushed Tomatoes with Garlic and Onion; 4.3 g Italian Seasoning; 4 g Garlic Salt; 56 g Yellow Onion, chopped; 0.13 tsp Pepper*; 1 tbsp Unsalted Butter*; 1 tbsp Oil*; 0.13 tsp Salt*; ½ tsp Sugar*

with Orzo and Cheesy Toasts

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In this meal, savoury beef and pork mix, spinach and crushed tomatoes are the building blocks of a delicious sauce that gets paired with buttery orzo pasta. We can't forget a side of cheesy garlic bread for scooping up every morsel!

Tags:

Quick

•Family Friendly

Allergens:

Wheat

•Barley

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef and Pork Mix

170 g

Orzo

1 unit(s)

Ciabatta Roll

28 g

Baby Spinach

½ cup

White Cheddar Cheese, shredded

1 unit(s)

Crushed Tomatoes with Garlic and Onion

4.3 g

Italian Seasoning

4 g

Garlic Salt

56 g

Yellow Onion, chopped

Not included in your delivery

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

1 tbsp

Oil*

0.13 tsp

Salt*

½ tsp

Sugar*

Nutrition Values

Calories1020 kcal

Fat45 g

Saturated Fat20 g

Carbohydrate108 g

Sugar16 g

Dietary Fiber10 g

Protein50 g

Cholesterol120 mg

Sodium2060 mg

Trans Fat1 g

Potassium1350 mg

Calcium350 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Medium Pot

•Parchment Paper

•Silicone Brush

•Baking Sheet

Cooking Steps

Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
Reserve 1/4 cup (1/2 cup) pasta water and set aside. Drain and return orzo to the same pot, off heat.
Add 1 tbsp (2 tbsp) butter. Stir until melted, 1 min. Cover and set aside.

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then onions and beef and pork mix. Cook, breaking up meat into smaller pieces, until no pink remains and onions are softened, 4-5 min.** Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.

Add crushed tomatoes, Italian Seasoning and 1/2 tsp (1 tsp) sugar to the pot. Season with pepper and 1/2 tsp (1 tsp) garlic salt.
Bring to a gentle boil, then reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min.

Meanwhile, halve ciabatta.
Place ciabatta cut-side up on a parchment-lined baking sheet and brush with 1/2 tbsp (1 tbsp) oil. Season with pepper, 1/4 tsp (1/2 tsp) garlic salt, then sprinkle with half the cheese.
Bake in the middle of the oven until golden-brown and cheese has melted, 4-6 min. (TIP: Keep an eye on ciabatta so they don't burn!)

Roughly chop spinach.
Add spinach and sauce to the pot with orzo. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Stir until spinach has wilted slightly, 1-2 min.