Beef and Pork 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
170 g
Orzo
(Contient Blé)
1 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
28 g
Jeunes épinards
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
4.3 g
Assaisonnement italien
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Triticale, Blé)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
56 g
Oignon, haché
Pas inclus dans votre livraison
0.13 cc
Poivre*
1 cs
Beurre non salé*
1 cs
Huile*
0.13 cc
Sel*
½ cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.