Orzo Bolognese {One Pot}

A close up of a big dish of beef orzo with bolognese.

5 from 48 votes

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

Cook Time40

Total Time45

Course: Main Course

Cuisine: Family Food, Italian

Servings:

Author: Sarah Rossi

Ingredients

1 tbsp Olive oil
500 g Beef mince
4 Garlic cloves 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 Dried orzo
2 tbsp Balsamic vinegar
75 g Parmesan cheese Grated
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

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.

Notes

Avoid drying out: The quantities in this recipe should be good but if you feel as though your orzo is drying out, add a little extra water or stock and stir. Don’t overdo it – just a little at a time.

Nutrition