Description
This One-Pot Orzo Bolognese is a comforting and easy-to-make Italian-inspired dish combining tender orzo pasta with a rich, savory beef and vegetable sauce. Perfect for a weeknight dinner, it uses simple ingredients cooked all together in one pot, resulting in a hearty, flavorful meal topped with creamy Parmesan and fresh basil.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
Meat & Seasonings
- 1 pound ground beef (extra lean, if preferred)
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
Liquids & Staples
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 (14.5 oz) can diced tomatoes, undrained
- 3 cups low-sodium or no-sodium beef broth
- 1 cup orzo pasta
Finishing Touches
- 1 cup grated Parmesan cheese
- Fresh basil, chopped (for garnish)
Instructions
- Sauté Vegetables and Brown Beef: Heat olive oil in a large pot or skillet over medium heat. Add finely chopped onion, minced garlic, diced carrot, and diced celery. Cook, stirring occasionally, until the vegetables are softened and translucent. Increase the heat to medium-high, add the ground beef, and cook until fully browned, breaking it up as it cooks. Season with dried oregano, dried basil, salt, and pepper to taste.
- Add Tomato Paste and Tomatoes: Stir in the tomato paste to coat the beef and vegetables evenly. Then, pour in the diced tomatoes with their juice, mixing everything together to incorporate the rich tomato flavor.
- Simmer with Broth: Pour in 3 cups of low-sodium or no-sodium beef broth and bring the mixture to a boil to activate flavors and start cooking the pasta.
- Cook Orzo Pasta: Stir in the orzo pasta, reduce heat to low, cover the pot, and let it simmer gently for about 10 minutes. Check occasionally and stir to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
- Finish with Cheese and Garnish: Remove the pot from heat and immediately stir in the grated Parmesan cheese until it melts and creates a creamy texture. Serve the orzo Bolognese ladled into bowls and garnish with freshly chopped basil for a fragrant and appetizing finish.
Notes
- Use extra lean ground beef for a healthier option to reduce fat content.
- To make this dish vegetarian, substitute ground beef with textured vegetable protein or chopped mushrooms and use vegetable broth instead of beef broth.
- If you prefer a thicker sauce, allow the orzo to cook uncovered for the last few minutes to evaporate more liquid.
- Freshly grated Parmesan cheese yields better melting and flavor compared to pre-grated versions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth to loosen.
