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 pasta water and set aside. Drain and return orzo to the same pot, off heat. Add 1 tbsp (2 tbsp) butter. Stir until butter melts, 1 min. Cover and set aside.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil ( then beef and pork mix. Cook, breaking up meat into small pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add crushed tomatoes with onion and garlic, Italian Seasoning and 1/2 tsp (1tsp) sugar to the pot. Season with salt and pepper.Bring to a gentle boil then reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 3-4 min.

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 salt and pepper, 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!)

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.

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