- 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

- 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.