Pork Bolognese with Orzo
with leek and bell pepper
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
•Protein Rich
Allergens:
Wheat
•Cereals containing gluten
•Sesame
•Mustard
•Milk
•Sulphites
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Chilli
2 unit(s)
Garlic
1 unit(s)
Bell Pepper
1 unit(s)
Leek
170 grams
Dried Orzo
(Contains: Wheat, Cereals containing gluten May be present: Soya, Mustard)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 tin(s)
Tomato Paste
240 grams
Irish Pork Mince
1 sachet(s)
Beef Stock
50 grams
Cream Cheese
(Contains: Milk)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2881 kJ
Energy (kcal)689 kcal
Fat17.6 g
of which saturates5.8 g
Carbohydrate94.7 g
of which sugars17.3 g
Dietary Fiber34.8 g
Protein38.5 g
Salt3.8 g
Trans Fat0.1 g
Potassium533.1 mg
Calcium60.4 mg
Iron0.9 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
Cooking steps
1
- Boil a large pot of salted water for the orzo.
- When boiling, add the orzo to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a sieve and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Peel and grate the garlic (or use a garlic press).
- Halve the bell pepper and discard the core and seeds. Chop into roughly 2cm pieces.
- Halve the chilli and discard the core and seeds. Finely chop.
3
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the mince until browned, 2-3 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince.
- Add the Middle Eastern spice mix, bell pepper, leek and garlic to the mince and fry for 5-6 mins more. Season with salt and pepper.
4
- Stir in the tomato paste, stock, 100ml water (per 2P), balsamic glaze and chilli (use less if you don't like spice) into the mince.
- Cover and cook for 6-8 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
5
- Stir the drained orzo through the mince and mix well to incorporate.
- Season to taste with salt, pepper and sugar.
6
- Divide the orzo between plates.
- Add a dollop of cream cheese on top.
