Description
A flavorful and comforting one-pot meal combining tender ground beef and orzo pasta simmered in a rich tomato sauce infused with aromatic herbs, garlic, and onion. This easy-to-make recipe delivers a hearty Bolognaise twist using orzo, perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- 1 small onion, peeled and diced (brown, white or yellow)
- 1 lb / 500g ground beef (mince)
- 24 oz / 700g tomato passata
- 2 tsp Worcestershire sauce
- 2 tsp dried Italian herbs (or a mix of dried parsley, oregano, basil)
- 2 beef bouillon cubes
- 1/2 to 1 tsp salt (to taste)
- Black pepper (to taste)
- 3 cups water
- 1 1/2 cups dried orzo / risoni
Toppings and Garnish
- Freshly grated parmesan cheese
- Finely chopped parsley
Instructions
- Heat oil and sauté aromatics: Heat the olive oil in a large skillet, fry pan, or pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes until they turn translucent and fragrant.
- Brown the ground beef: Add the ground beef to the pan and turn the heat to high. Cook the mince thoroughly while breaking it up with a spatula to ensure even browning.
- Add liquids and seasonings: Once the mince is browned, pour in the tomato passata, Worcestershire sauce, dried Italian herbs, beef bouillon cubes, salt, and black pepper. Stir to combine well. Pour in the 3 cups of water and bring the mixture to a simmer. Once simmering, carefully add the dried orzo pasta.
- Simmer the orzo: Stir the mixture quickly then reduce the heat to medium low. Allow the orzo to cook for 10 minutes, stirring frequently towards the end to prevent sticking. If the liquid evaporates too quickly, add a splash of hot water as needed.
- Final texture check: Remove the skillet from heat. The orzo should still be slightly firm (al dente) and the sauce should be quite saucy when taken off the stove.
- Season and stir: Taste the dish and adjust salt and pepper seasoning as needed. Give everything a good final stir to incorporate the flavors evenly.
- Serve and garnish: Serve the orzo Bolognaise piping hot, garnished generously with freshly grated parmesan cheese and chopped parsley for a fresh, vibrant finish.
Notes
- If the sauce becomes too thick or dry during cooking, adding a splash of hot water helps maintain a nice saucy consistency.
- The slightly firm texture of the orzo when removed from heat ensures it will absorb more flavor and soften slightly as it rests.
- Beef bouillon cubes add an extra depth of meaty flavor but can be adjusted or omitted if preferred.
