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Pork Ragù

Pork Ragù

with Orzo and Cheesy Toasts

In this meal, savoury pork, 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!

Family Friendly

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Pork

170 g


(Contains Wheat)

1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat)

28 g

Baby Spinach

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Crushed Tomatoes

1 tbsp

Italian Seasoning

1 tsp

Garlic Salt

56 g

Onion, chopped

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate102 g
Sugar11 g
Dietary Fiber10 g
Protein49 g
Cholesterol108 mg
Sodium1120 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.


Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Pot
Baking Sheet
Parchment Paper
Silicone Brush


Cook orzo

Before starting, preheat oven to 450˚F.Wash and dry all produce.Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. 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.

Start ragù

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and pork. 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.

Finish ragù

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.

Make cheesy toasts

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!)

Flavour orzo

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.

Finish and serve

Cut cheesy toasts into triangles.Divide pork ragù between plates. Sprinkle remaining cheese over top.Serve toasts alongside.