One Pot Orzo Risoni Bolognaise Recipe

Introduction

This One Pot Orzo Bolognaise is a comforting and flavorful dish that combines tender ground beef with rich tomato sauce and delicate orzo pasta. It’s a quick and easy meal perfect for busy weeknights, offering the classic taste of bolognaise in a convenient, all-in-one pot.

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 any combination 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 serving
• Finely chopped parsley, for garnish

Instructions

1. Step 1: Heat the olive oil in a large skillet, fry pan, 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 beef, breaking it up as it browns.
3. Step 3: Once the beef is browned, stir in the tomato passata, Worcestershire sauce, dried Italian herbs, beef bouillon cubes, salt, pepper, and water. Bring the mixture to a simmer; it may bubble and spit slightly.
4. Step 4: Add the orzo pasta to the simmering sauce, stir quickly, then reduce the heat to medium-low.
5. Step 5: Cook for 10 minutes, stirring frequently towards the end to prevent the orzo from sticking to the pan. If the liquid evaporates too fast, add a little hot water as needed.
6. Step 6: Remove from heat when the orzo is just slightly firm (a bit al dente) and the sauce is still saucy.
7. Step 7: Taste and adjust the salt seasoning if necessary, then stir well.
8. Step 8: Serve immediately, garnished with freshly grated parmesan cheese and chopped parsley if desired. Enjoy while hot and saucy.

Tips & Variations

• For a richer flavor, use homemade beef broth instead of water.
• Swap ground beef for ground turkey or lamb for a different twist.
• Add chopped vegetables like bell peppers or mushrooms with the onions for extra nutrition.
• If you prefer a thicker sauce, let the dish sit off the heat for a few minutes before serving to thicken up.
• Use fresh herbs if available for a more vibrant taste.

Storage

Store any 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 to loosen the sauce if it has thickened. 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 a different type of pasta instead of orzo?

Yes, but keep in mind that orzo cooks quickly and absorbs the sauce well. If you use larger pasta shapes, cooking times and liquid amounts may need adjustment.

How do I prevent the orzo from sticking to the pan?

Stir frequently during the last few minutes of cooking and add a bit more hot water if the liquid evaporates too quickly. This keeps the orzo moist and prevents sticking.

One Pot Orzo Risoni Bolognaise Recipe

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★★★★★

4.8 from 145 reviews

This One Pot Orzo/Risoni Bolognaise is a hearty and flavorful Italian-inspired dish that combines ground beef, tomato passata, and orzo pasta cooked together in a single skillet for a quick and comforting meal. With a rich tomato-based sauce seasoned with garlic, onion, Italian herbs, and Worcestershire sauce, this recipe offers an easy way to enjoy a saucy Bolognaise with minimal cleanup. The dish is finished with grated parmesan and fresh parsley, making it perfect for a satisfying family dinner.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 small onion, peeled and diced (brown, white or yellow)

Meat and Sauce

• 1 lb / 500g ground beef (mince)
• 24 oz / 700g tomato passata
• 2 tsp Worcestershire sauce
• 2 tsp dried Italian herbs (or any combination of dried parsley, oregano, basil)
• 2 beef bouillon cubes
• 1/2 to 1 tsp salt (to taste)
• Black pepper (to taste)

Pasta and Garnish

• 3 cups water
• 1 1/2 cups dried orzo / risoni
• Freshly grated parmesan cheese (for garnish)
• Finely chopped parsley (for garnish)

Instructions

1. Sauté Aromatics: Heat the olive oil in a large skillet or fry pan over medium-high heat. Add the diced onion and minced garlic, cooking for about 3 minutes or until they turn translucent and fragrant.
2. Brown the Ground Beef: Add the ground beef to the pan and increase the heat to high. Cook the meat thoroughly, breaking it up as it cooks until it is evenly browned.
3. Add Sauce Ingredients: Stir in the tomato passata, Worcestershire sauce, dried Italian herbs, beef bouillon cubes, salt, pepper, and water. Bring the mixture to a simmer, watching carefully as it might bubble and spit slightly.
4. Add Orzo: Once simmering, add the dried orzo pasta to the pan. Give everything a quick stir to combine all ingredients evenly.
5. Simmer and Cook Pasta: Reduce the heat to medium-low. Let the mixture cook for about 10 minutes, stirring frequently towards the end to prevent the orzo from sticking to the bottom of the pan. If the liquid evaporates too quickly, add a splash of hot water to maintain sauciness.
6. Finish Cooking: Remove the pan from heat once the orzo is slightly firm to the bite but fully cooked and the sauce is still very saucy.
7. Season and Stir: Taste the dish and adjust salt and pepper as needed. Give it a good stir to evenly distribute the seasoning.
8. Serve: Plate the dish while piping hot. Garnish with freshly grated parmesan cheese and finely chopped parsley for a fresh, flavorful finish.

Notes

• The meat bouillon cubes enhance the depth of the beef flavor in the sauce.
• The orzo should be cooked to a slight al dente with plenty of saucy liquid remaining for the best texture.
• Tomato passata provides a smooth and rich base for the sauce; canned crushed tomatoes could be substituted in a pinch.
• If the sauce thickens too quickly during cooking, add a little hot water to keep the orzo from drying out or sticking.
• This dish is best served immediately to enjoy the creamy, saucy texture before the orzo absorbs too much liquid.

Keywords: One pot meal, orzo recipe, bolognaise, quick dinner, ground beef, Italian herbs, tomato sauce