One Pot Orzo Bolognese
This one-pot Orzo Bolognese transforms the classic ragu into a quick midweek dinner. Ground beef simmers with aromatics, tomatoes and stock before orzo is stirred in to absorb the rich sauce—finished with a splash of balsamic and grated Parmesan for a comforting, family-friendly meal.
Equipment
- large sauté pan or deep skillet with lid
Ingredients
- 1 tbsp olive oil
- 500 g beef mince
- 4 cloves garlic peeled and crushed
- 1 medium onion peeled and finely chopped
- 3 carrots peeled and chopped into very small pieces
- 3 sticks celery cut into very small pieces
- 400 g tinned chopped tomatoes 1 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 to taste
- freshly ground black pepper to taste
Instructions
- Warm the oil in a large sauté pan over high heat. Add the beef mince and cook, breaking it up with a wooden spoon, until it is deeply browned, about 5–10 minutes.
- Stir in the crushed garlic, chopped onion, carrots and celery. Continue cooking for about 5 minutes, until the vegetables begin to soften.
- Pour in the chopped tomatoes, add the tomato purée, dried oregano and hot beef stock. Reduce the heat to medium, cover the pan and simmer for 15 minutes, allowing the sauce to thicken and the vegetables to become tender.
- Stir the orzo into the sauce, replace the lid and cook for 10–15 minutes more, stirring now and then, until the orzo is tender. If the mixture looks too dry before the pasta is done, add a splash of water and continue cooking.
- Take the pan off the heat, drizzle with the balsamic vinegar, scatter over the grated Parmesan and season with salt and freshly ground black pepper to taste. Serve immediately.