Commit f500ec
2025-08-23 01:26:18 Tim Prendergast: orzo up| /dev/null .. orzo bolognese.md | |
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| + | # Orzo Bolognese |
| + | |
| + | ## Ingredients |
| + | |
| + | - 1 tbsp olive oil |
| + | - 2 cloves minced garlic |
| + | - 1 onion diced |
| + | - 1 lb ground beef |
| + | - 1 Jar tomato passata |
| + | - 2 tsp Worcestershire sauce |
| + | - 2 tsp dried Italian Herbs |
| + | - 2 beef bouillon cubes (Red wine is a neat variation here) |
| + | - 1 tsp salt (to taste) |
| + | - Black pepper |
| + | - 3 cups water |
| + | - 1 1/2 cups dried orzo |
| + | |
| + | ## Preparation and Cooking |
| + | |
| + | - Heat the oil in a Dutch oven 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. |
| + | - 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 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 orzo from the heat. The orzo 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 garnished with Parmesan. |