Orzo Bolognese {One Pot}
With its rich, classic ragu, this Orzo Bolognese is a reinvention of the classic family favourite. It’s just as simple to make, is full of simple ingredients, but it gives a fresh take on a perfect one-pot midweek meal.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Family Food, Italian
Servings: 4
- 1 tbsp Olive oil
- 500 g Beef mince
- 4 Cloves garlic Peeled and crushed.
- 1 Onion Peeled and finely chopped.
- 3 Carrots Peeled and chopped into very small pieces.
- 3 Celery sticks Cut into very small pieces.
- 400 g Tinned chopped tomatoes x1 can
- 3 tbsp Tomato purée
- 3 tsp Dried oregano
- 750 ml Hot beef stock Cube is fine.
- 250 g Orzo
- 2 tbsp Balsamic vinegar
- 75 g Parmesan cheese Grated.
- Sea salt and freshly ground black pepper
Heat the oil in your sauté pan over a high heat and add the mince.
Cook for 5-10 minutes until it is browned all over. Stir it occasionally with a wooden spoon as it cooks to break up the mince.
Add the garlic, onion, carrots and celery and cook for a further 5 minutes until the vegetables have started to soften.
Add the tomatoes, tomato puree, oregano and stock.
Reduce the heat to medium, put the lid on and cook for 15 minutes until the vegetables are softened and everything has thickened.
Add the orzo, stir well, put the lid back on and cook for 10-15 minutes, or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
Before serving, drizzle with the balsamic vinegar and sprinkle over the parmesan.
Calories: 615kcal | Carbohydrates: 68g | Protein: 48g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 936mg | Potassium: 1521mg | Fiber: 7g | Sugar: 12g | Vitamin A: 8105IU | Vitamin C: 16mg | Calcium: 352mg | Iron: 7mg