Cheesy Bolognese Orzo

We all love a spag bol, but have you tried an orzo bol? All the flavours of a bolognese in an easy one pan dinner, with creamy orzo. A beef mince sauce with veg, cooked through with the orzo then finished with a layer of cheese. A perfect dish for when you’re craving comfort during busy weeknights. Remember to season your food as you cook for the best flavour, plus you can add extra herbs if you like! © Photography by Paul Gregory.

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Ingredients

carrot 2 (diced)
onion 1 (diced)
bell pepper 1 (sliced)
beef mince 500 g
garlic granules 2 tsp
dried oregano 1 tbsp
orzo 300 g
tomato purée 1 tbsp
chopped tomatoes 2
beef stock cube 1
grated mozzarella 100 g (grated)
fresh basil 1 handful (leaves picked)

Method

Prep the Ingredients

Dice the carrot and onion. Deseed and slice the pepper.

Make the Bolognese

Heat a dash of oil in a deep frying pan on a medium heat (you’ll be cooking the orzo in this too, so check it’s big enough). Add the carrot, onion and pepper along with a pinch of salt and pepper, then cook for 5 minutes until starting to soften.
Stir in the beef mince, garlic granules and half of the oregano and cook for another 5 minutes, until the mince starts to brown. Break the mince up with the back of a spoon as it cooks to stop it clumping together.
Stir in the orzo and tomato purée and cook for a minute whilst stirring, to toast the orzo.
Pour in the chopped tomatoes and crumble in the stock cube along with 100ml boiling water per serving. Mix well then leave to simmer for 10 minutes, until the orzo is cooked. Check the seasoning and adjust to taste.

Finish under the grill and plate up

Heat the grill to high.
Scatter the mozzarella and rest of the oregano on top of the orzo and pop under the grill until golden and bubbling, around 5 - 7 minutes.
Scatter the basil leaves on top then plate up and enjoy!

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