One Pot Spicy Pork Ragu with Orzo
One Pot Spicy Pork Ragu with Orzo might be a good recipe to expand your main course recipe box. One portion of this dish contains around 30g of protein, 27g of fat, and a total of 519 calories. This recipe serves 6. For $1.78 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 125 people were impressed by this recipe. A mixture of beef broth, olive oil, red wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Jo Cooks. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 91%, this dish is great. Try Baked Ziti with Spicy Pork and Sausage Ragù, Baked Ziti with Spicy Pork and Sausage Ragù, and Rigatoni with Spicy Calabrese-Style Pork Ragù for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1½ cup beef broth
1 medium carrot, chopped
1 celery stalks, chopped
1 tsp dried basil
1 tbsp fresh Parsley, chopped
1 lb ground pork
1 tbsp hot sauce, I used Sriracha
1 tbsp olive oil
1 medium onion, chopped
1 tsp dried oregano
1½ cup dry orzo
fresh Parmesan cheese for serving
pinch of red pepper flakes
¼ cup red wine
salt and pepper to taste
20 oz can tomato juice
Equipment:
dutch oven
frying pan
Cooking instruction summary:
In a large skillet or Dutch Oven heat the olive oil over medium-high heat. Add ground pork and cook until pork is no longer pink, breaking it up as you go along.Add the chopped onion, celery, and carrot to the skillet and cook for another 3 minutes until the onion and carrot are soft and the onion turns translucent.Stir in the red wine. Add the red pepper flakes, oregano, basil and stir well. Add the orzo, tomato juice, beef broth, hot sauce and stir well. Season with salt and pepper as needed.Reduce the heat to medium low and cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.Garnish with parsley and serve with grated Parmesan cheese.
Step by step:
1. In a large skillet or Dutch Oven heat the olive oil over medium-high heat.
2. Add ground pork and cook until pork is no longer pink, breaking it up as you go along.
3. Add the chopped onion, celery, and carrot to the skillet and cook for another 3 minutes until the onion and carrot are soft and the onion turns translucent.Stir in the red wine.
4. Add the red pepper flakes, oregano, basil and stir well.
5. Add the orzo, tomato juice, beef broth, hot sauce and stir well. Season with salt and pepper as needed.Reduce the heat to medium low and cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
6. Garnish with parsley and serve with grated Parmesan cheese.
Nutrition Information:
covered percent of daily need
