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.