One Pot Orzo / Risoni Bolognaise
User Reviews
4.9
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Prep Time
3 mins
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Cook Time
18 mins
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Total Time
21 mins
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Servings
4 -5
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Calories
484 kcal
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Course
Main Course, Dinner
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Cuisine
Italian-American Fussion
One Pot Orzo / Risoni Bolognaise
Description
This bolognaise variation involves sautéing garlic and onion before browning ground beef. Tomato passata, Worcestershire sauce, herbs, salt, pepper, and water with bouillon cubes are added to create a flavorful sauce base. When the liquid simmers, orzo pasta is stirred in and cooked gently over medium-low heat, requiring frequent stirring near the end to prevent sticking. Cooking to about 10 minutes ensures the orzo is nearly tender but will finish cooking off the heat to maintain a firm texture.
The final dish is a saucy, rich casserole-style meal with tomato and herb notes complemented by the savory depth of Worcestershire and beef stock. It is finished with grated Parmesan and chopped parsley to add freshness and umami. This recipe is practical as a filling family dinner requiring minimal cleanup.
Because orzo cooks quickly and can become mushy, it is important to remove it from the heat while still a bit firm as it will continue softening in residual heat while being served. The sauce reduces substantially during cooking but remains saucy to coat the pasta well. Tomato passata is preferred for smooth texture but crushed tomatoes pureed can be used if unavailable.
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 onion peeled and diced (brown, white or yellow, small
- 1 lb / 500g ground beef (mince)
- 24 oz / 700g tomato passata (Note 3)
- 2 tsp Worcestershire sauce
- 2 tsp italian herb blend or any combination of dried parsley, oregano, basil, dried
- 2 beef bouillon cube Note 1
- 1/2 to 1 tsp salt (to taste)
- black pepper
- 3 cups water
- 1 1/2 cups orzo or risoni; dried
To serve (optional)
- Parmesan Cheese freshly grated
- parsley finely chopped
Instructions
- Heat the oil in a large skillet/fry pan (or pot) over medium high heat. Add the onion and garlic and cook for 3 minutes or until translucent.
- Add the mince and turn the heat up to high. Cook the mince, breaking it up as you go.
- When the mince is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer (it might bubble and spit slightly) add the orzo/risoni.
- Give it a quick stir then turn the heat down to medium low.
- Cook for 10 minutes, stirring frequently towards the end to ensure the orzo/risoni doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a slosh of hot water (tap or boiling).
- Remove the risoni from the heat. The risoni should be a teeny bit hard still and it should be very saucy when you take it off the stove. (Note 2)
- Check for seasoning (salt), then give it a good stir.
- Serve immediately, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.
Notes
- Beef bouillon cubes can be substituted with beef or chicken stock to adjust flavor.
- Remove the orzo from heat when it is just slightly firm; residual heat finishes the cooking to keep texture al dente.
- Maintain a saucy consistency by adding hot water if the liquid evaporates too quickly during cooking.
- Use tomato passata for a smooth sauce; if unavailable, puree canned tomatoes as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-5
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 456g | |
| Calories | 484cal | 24% |
| Carbohydrates | 49.5g | 17% |
| Protein | 35.8g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 4.5g | 23% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 565mg | 24% |
| Potassium | 333mg | 7% |
| Fiber | 2.1g | 8% |
| Sugar | 10.1g | 20% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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