Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 2 cloves of garlic (, minced)
  • 1 small onion (, peeled and diced (brown, white or yellow))
  • 1 lb / 500g ground beef ((mince))
  • 24 oz / 700g tomato passata ((Note 3))
  • 2 tsp Worcestershire sauce
  • 2 tsp dried Italian Herbs (, or any combination of dried parsley, oregano, basil)
  • 2 beef bouillon cubes ((Note 1))
  • 1/2 to 1 tsp salt ((to taste))
  • Black pepper
  • 3 cups water
  • 1 1/2 cups dried orzo / risoni
  • Freshly grated parmesan cheese
  • Finely chopped parsley

Instruction

  • Heat the oil in a large skillet/fry pan (or pot) 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/risoni.
  • 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/risoni 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 risoni from the heat. The risoni 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, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.