One Pot Orzo Risoni Bolognaise Recipe

Introduction

This One Pot Orzo Bolognaise is a hearty and comforting dish that combines the rich flavors of a classic bolognaise with the tender texture of orzo pasta. Perfect for busy weeknights, it’s a simple, all-in-one meal that comes together quickly without sacrificing taste.

Ingredients

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

Instructions

1. Step 1: Heat the olive oil in a large skillet or pot over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes until translucent.
2. Step 2: Add the ground beef and increase the heat to high. Cook the meat thoroughly, breaking it up with a spoon until browned.
3. Step 3: Stir in the tomato passata, Worcestershire sauce, dried Italian herbs, beef bouillon cubes, salt, and black pepper. Pour in the water and bring to a simmer.
4. Step 4: Once simmering, add the dried orzo to the pan and stir quickly to combine. Reduce the heat to medium-low.
5. Step 5: Cook for about 10 minutes, stirring frequently near the end to prevent sticking. If the liquid is evaporating too fast, add a splash of hot water as needed.
6. Step 6: Remove from heat when the orzo is still slightly firm but the sauce is thick and saucy.
7. Step 7: Taste and adjust seasoning with salt if necessary, then stir well.
8. Step 8: Serve immediately, garnished with freshly grated parmesan cheese and chopped parsley if desired.

Tips & Variations

• For a richer flavor, use a mix of ground beef and pork or add a splash of red wine with the tomato passata.
• If you prefer a vegetarian version, substitute the ground beef with cooked lentils or plant-based mince and use vegetable bouillon cubes.
• If the sauce thickens too much before the orzo is cooked, add more hot water a little at a time to keep it saucy.
• Feel free to mix in some chopped vegetables like bell peppers or mushrooms with the onions for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. This dish does not freeze well due to the texture of the orzo.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of orzo?

Orzo works best because it cooks quickly and absorbs the sauce well, but you can use other small pasta shapes like acini di pepe or small shells. Cooking time may vary, so monitor closely.

Is it necessary to brown the meat first?

Yes, browning the meat adds depth of flavor and improves the texture. It also helps develop the rich, savory taste typical of bolognaise sauce.