Stovetop Orzo Bolognese: 11th of our 12 Days of Recipes annual series

On the eleventh day of recipes, we suggest you get (or if you're lucky - WIN) yourself a jar of Passata, Orzo Pasta & Italian Seasoning blend to make...

Stovetop Orzo Bolognese

This is a stick to your ribs, rainy Wednesday night kind of meal. Perfect with a glass or two of red wine, some fresh crusty bread and a big old Caesar salad. The Orzo works well in this dish because it is so small and cooks quickly. If you want to add a little extra spice to it, when you add the Italian herbs, add a pinch or three of dried chili flakes. Don’t forget to enter our contest before 6:30 PM on December 22nd.

Ingredients:

• 1 tbsp. Well Seasoned olive oil *
• 2 cloves of garlic, minced
• 1 medium sized onion, chopped
• 1 lb. ground beef
• 1 bottle tomato passata *
• 2 tsp Worcestershire sauce
• 2 tsp dried Italian herb seasoning blend *
• 1 tsp salt
• Freshly cracked black pepper
• 3 cups vegetable of beef broth *
• 1 ½ cups Orzo pasta *
• A generous amount of freshly grated parmesan cheese
• Finely chopped flat leaf parsley
• *Available from Well Seasoned

Instructions:

1. Heat the oil in a large frying pan over medium high heat. Add the onion and garlic and cook until translucent. Add the beef and turn the heat up to high. Cook the beef, breaking it up as you go.
2. When the meat is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer, add the orzo. Stir and immediately turn the heat down to medium low. Cook for 10 minutes, stirring frequently to ensure the orzo doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a splash of hot water or more broth.
3. Remove the pasta from the heat, it should still be slightly al dente. Check for seasoning, adjust if necessary with more salt and pepper. Serve immediately garnished with freshly grated parmesan and parsley.