In a large skillet or pot, heat 1 tablespoon of olive oil over medium heat. Add 1 finely chopped medium onion, 2 minced garlic cloves, 1 finely diced medium carrot, and 1 finely diced celery stalk. Sauté for about 5 minutes until the vegetables are softened. Tip: Make sure to cut the vegetables evenly to ensure they cook at the same rate. Increase the heat to medium-high and add 1 pound of ground beef. Break it up with a spoon and cook until browned, about 5-7 minutes. Season with 1 teaspoon of dried oregano, ½ teaspoon of dried basil, salt, and black pepper to taste. Browning the beef adds depth to the flavor. Tip: Breaking the beef into smaller pieces helps it cook more evenly. Stir in 2 tablespoons of tomato paste until well combined with the meat. Then, add 14.5 ounces of diced tomatoes along with their juice. Mix well to integrate all the flavors. The tomato paste thickens the sauce while the diced tomatoes add texture. Tip: Stirring the tomato paste thoroughly prevents it from burning and ensures it’s evenly distributed. Add 3 cups of beef broth to the pot and bring to a boil. Once boiling, stir in 1 cup of orzo pasta. Reduce the heat to a simmer, cover, and let cook for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed. Simmering allows the orzo to absorb the flavors. Tip: Keep an eye on the orzo and stir occasionally to prevent sticking. Remove the pot from heat. Stir in 1 cup of grated Parmesan cheese until it melts into the Bolognese, creating a creamy texture. Tip: Stirring in the cheese off the heat prevents it from clumping and ensures a smooth texture. Ladle the orzo Bolognese into bowls and garnish with freshly chopped basil. Serve and enjoy!
More Orzo Recipes
Creamy Garlic Parmesan Orzo One Pot Cheesy Taco Orzo Lemon Orzo with Asparagus One Pot Chicken and Orzo Skillet Pizza Pesto Orzo
