This ground pork and bean ragu that I made on a weeknight is rich, savory, and brothy, and served over bright lemon orzo. It is high in protein and low in calories, and it is also so DELICIOUS! This is another recipe that is proof “healthy” does not mean boring. This meal is great for meal prep, post-workout dinners, or just a cozy bowl of comfort food that will definitely love you back.
Makes 4 servings: 35g Protein, 7g Fiber, 494 Calories per serving
Pork & Bean Ragu with Lemon Orzo!
Description
Store the orzo and the ragu separately to hold the leftovers!
Ingredients
For the Ragu:
For the Lemon Orzo:
Instructions
For the Ragu:
Heat the olive oil and butter in a large, wide skillet over medium heat, then add the onions.
Season with salt & pepper, then add the garlic.
Add the tomato paste and continue to cook until the tomato paste has incorporated and it has roasted a bit, being careful not to burn it.
Crumble in the ground pork and add the Italian seasoning and fennel seeds, and continue to cook until the pork has browned.
Add the bone broth and cherry tomatoes, bring to a simmer, then reduce the heat, cover and continue to cook for about 5 minutes.
Add the beans, cover and continue cook for about another 5 minutes.
Stir in the spinach until it is wilted, and adjust the seasonings with salt & pepper, serve over Lemon Orzo, and enjoy!
For the Lemon Orzo:
Heat the garlic and olive oil in a medium saucepan over medium low heat.
Add the orzo, and toss with the garlic and olive oil.
Add the bone broth, water, and lemon zest, then bring to a boil and reduce to a simmer.
Continue to simmer until the pasta is soft and it has absorbed all of the liquid.
Adjust the seasonings with salt & pepper, top with the pork ragu, being sure to add some broth, and enjoy!
