20-Minute One-Pan Beef Bolognese Orzo

Ingredients

Tick the ingredients as you go

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion (brown, white, or yellow), peeled and diced
• 1 lb / 500 g ground beef (mince)
• 24 oz / 700 g tomato passata (see Notes)
• 2 tsp Worcestershire sauce
• 2 tsp dried Italian herbs (or any mix of dried parsley, oregano, and basil)
• 2 beef bouillon cubes (see Notes)
• 1/2 to 1 tsp salt, to taste
• Black pepper
• 3 cups water
• 1 1/2 cups dried orzo / risoni

To serve (optional)

• Freshly grated parmesan
• Finely chopped parsley

Instructions

1. 1

   Warm the oil in a large skillet or pot over medium-high heat. Cook the onion and garlic for about 3 minutes, until the onion turns translucent.

2. 2

   Crank the heat up to high, add the beef, and cook it, breaking it apart as you go.

   
3. 3

   When the beef has browned, add everything else except the orzo. Once the liquid comes to a simmer (it may spatter a bit), add the orzo.

   
4. 4

   Give it a quick stir and lower the heat to medium-low.

6. 5

   Let it cook for 10 minutes, stirring more frequently toward the end to stop the orzo sticking. Add a splash of hot water if the liquid is disappearing too quickly.

7. 6

   Take the pan off the heat while the orzo still has a little bite and the mixture looks very saucy.

8. 7

   Taste, adjust the salt, and give it a good stir.

9. 8

   Serve right away, sprinkled with parmesan and parsley if you like.