Last updated on April 13th, 2019 at 10:32 pm
One Pot Spicy Pork Ragu with Orzo – this deeply flavored spicy pork ragu with orzo makes for a delicious and comforting dinner. So simple and ready in just 30 minutes.
You know what’s crazy? I started watching The Gilmore Girls again. Seriously, but it’s one of my favorite shows. I love the idea of living in a small town like Stars Hollow, where everybody knows everybody. I also really hope the show comes back even if it’s only a few episodes. Anyway, I think I’m just out of shows to watch until The Walking Dead is back.
Today I have for you another one of my one pot recipes which I love so much, a spicy pork ragu with orzo. I love these dishes, they’re so easy and quick to make, and perfect use of that ground pork that I always seem to have in the freezer. This is why I love these quick and easy meals, they’re perfect to use those staple ingredients you have around.
I made this ragu spicy because my husband really loves spicy food lately, and to be honest so do I, but you can easily control the heat in this recipe with the amount of hot sauce you use or red pepper chili flakes. Otherwise, this is a very simple to make dish with ingredients you’re bound to have in your pantry and your fridge. Although this recipe is is simple, the flavors are deep. Orzo really is my favorite pasta to use lately, because it’s so much like rice, so if you love both pasta and rice, this is like having the best of both worlds.
I topped this with some Parmesan cheese when I served it, but you can completely skip the cheese, or if you’re like my husband, lactose intolerant, just use some lactose free Parmesan cheese, it’s great!
Try out some of my other fantastic recipes using orzo!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
One Pot Spicy Pork Ragu with Orzo
Ingredients
- 1 tbsp olive oil
- 1 lb ground pork
- 1 medium onion chopped
- 1 celery stalk chopped
- 1 medium carrot chopped
- 1/4 cup red wine
- 1/8 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 cup dry orzo
- 20 oz tomato juice (1 can)
- 1 1/2 cup beef broth low sodium
- 1 tbsp hot sauce I used Sriracha
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 tbsp fresh Parsley chopped
- fresh Parmesan cheese for serving
Instructions
- 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.
Notes
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Nutrition
Love this simple 30 minute recipe? Check out my cookbook, 30-Minute One-Pot Meals, 80 recipes in total!
Amanda says
March 26, 2019 at 5:17 pmI made this and I loved it! I was wondering if I could make this in the crockpot? Would I cook all the ingredients for a few hours and then add in the orzo in the last 20 min? Thanks!
Nicole Beaulieu says
March 27, 2019 at 12:28 pmI would still follow steps 1 and 2 in the directions, then dump everything in your slow cooker. Cook for 1-2 hours on high or 3-4 hours on low. Stir in the orzo, cover and cook for 30-45 minutes on high until it’s tender.
Amanda says
March 27, 2019 at 3:08 pmThank you!!
Rachel says
February 25, 2019 at 5:50 pmI love this recipe and have made it several times. I just have one thing I need clarified: when it calls for a stalk of celery, do you mean one “stick”, or the entire stalk?
Nicole Beaulieu says
February 26, 2019 at 3:28 pmWe mean one rib of celery!
Rachel says
February 26, 2019 at 3:31 pmThanks! Also, the orzo always seems to stick to the bottom of my Le Creuset Dutch oven unless I stir it constantly. Can it go in the oven once you add the orzo to prevent sticking?
Joanna Cismaru says
February 26, 2019 at 4:22 pmI’m sure you can place it in the oven, not sure how long it would take to cook the orzo in the oven though without trying. Do let me know if you try it.
Mary says
June 9, 2018 at 10:01 amMade the one pot spicy pork ragu this morning. You can substitute the 1/4 cup of red wine with beef broth, if desired. I used red Mascota and it was delish. This makes a lot. Hubby and I had for lunch, put a container in the refrigerator for another meal with a tossed salad on the side. Plus put a container in the freezer for a later date. I’m passing this recipe on to friends. Healthy, delicious, but most of all…..COMFORT with a capital “C”.
Melissa says
December 26, 2017 at 10:34 amHi Jo, well I made this recipe. As I said I substituted the orzo for mini shell pasta and we felt that it needed to be a bit more spicy so I added half a teaspoon of chili powder. It was delicious! Will definitely make it again. In fact my boyfriend right away bought your cookbook for me for Christmas. Loving your website and your recipes.
Joanna Cismaru says
December 26, 2017 at 10:43 amThank you Melissa! Glad you liked it!
Melissa says
December 26, 2017 at 7:07 amHi Jo, this recipe looks awesome and I am planning to make it tonight. Quick question though I don’t have any orzo so was thinking to just use some mini shell pasta. Do you think this would still work well? Thanks.
Joanna Cismaru says
December 26, 2017 at 10:27 amYeah that will work just fine.
Mai says
October 17, 2017 at 7:06 amYour recipe calls for tomato juice. Would like to clarify if it’s indeed juice, as in the drink, versus sauce or other form.
Thank you!
Joanna Cismaru says
October 19, 2017 at 11:37 amYes, that’s right. 🙂
Karen says
June 16, 2017 at 9:53 amMy local grocery store rarely has ground pork. Could another meat be substituted?
Joanna Cismaru says
June 16, 2017 at 11:39 amOf course, ground beef or even chicken.
David says
January 6, 2017 at 7:39 amJo – I made this recipe and it was fantastic. And I rarely do pasta dishes. I was so impressed that I immediately purchased your book on Amazon. I recently submitted a (great) review and posted a picture of the Moroccan chicken cous cous (which was delicious).
Your cookbook is fantastic and I am glad I bought it.
Thank you!
Fenne Kieken says
January 6, 2017 at 9:37 amThank you for commenting and for purchasing the cookbook. Hopefully you will try lots of recipes and have some fun with it.
Stephanie says
August 24, 2016 at 9:53 amThis recipe looks delicious! I also love the Gilmore Girls. I’ve been recording it daily and watching 2 episodes every night this Summer 🙂 Nexflix is going to release four new Gilmore Girls 90 minute episodes beginning November I think. I am so excited and can’t wait to watch them.
Joanna Cismaru says
August 24, 2016 at 11:24 amOh that’s great news, I can’t wait!