Beyond Meat® Ragù
with Orzo and Cheesy Toasts
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!
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.
Ingredients
250 g
Ground Beef and Pork Mix
170 g
Orzo
(Contains Wheat)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
28 g
Baby Spinach
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
4.3 g
Italian Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
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
Utensils
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.
- Cut cheesy toasts into triangles.
- Divide beef and pork ragù between plates. Sprinkle remaining cheese over top.
- Serve toasts alongside.
