Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Reduce the heat to medium low and cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.

Step 5

Garnish with parsley and serve with grated Parmesan cheese.