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I’m not usually orzo’s biggest fan but there are two things it’s great for. One is pasta salad (orzo is a whole different ballgame when cooled), and two is this orzo bolognese. You could make a bolognese risotto but it would be far too heavy; orzo lightens things up and you still get to eat thousands of little things, as you would with rice. This is the food of childhood, easy to eat and so moreish and comforting. It also takes very little time to make.
I’ve stated Parmesan in the recipe but I often smother it in grated Cheddar. Utterly blissful.
Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.
Heat some olive oil in a high-sided frying pan or large saucepan. Add the onion and garlic and cook gently for a few mins without burning. Now add the chopped pepper and soften. Then in with the mince, and let it brown before adding the purée, tinned tomatoes, herbs and plenty of sea salt. Let it cook for ten mins with a lid on. Now add the uncooked orzo and stir it in. Cook for another 7-8 mins until the orzo is al dente.
Serve with a cloud of grated Parmesan and a large side salad.
Note: Slower-cooked bolognese is always more tasty, so if you have time do feel free to use our main bolognese recipe
Beef is a good source of vitamin B12, which is key for red blood cell production (tuna, salmon and sardines are actually many times higher in B12 though!). It’s also rich in vitamin B3, which helps to convert food into energy, incidentally mushrooms are also high in B3 and included in this recipe. Adding some vegetables raises the fibre and nutrient profile.
Cooking is love made visible
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