Is there a rule that says Bolognese has to be made with spaghetti? Why not orzo (risoni)? Especially given that you can make it all in ONE POT in 20 minutes! Introducing orzo / risoni bolognaise!
This was an accidental discovery. Sometimes it amazes me that I go to the grocery store almost every day and yet when I start making dinner, I’m missing a crucial ingredient. Like spaghetti for spaghetti bolognaise. Seriously. Who doesn’t have dried spaghetti in the pantry at all times?
I know, I’m weird. I think it’s the Japanese blood in my veins. I always have rice. But I don’t always have pasta.
I was about to get started with dinner when I realised I didn’t have spaghetti but I did have orzo. (It’s similar to rice in shape. Maybe that’s why I had it! 😉 ) And then the laziness kicked in, and I wondered – could I cook it IN the bolognaise sauce if I got the liquid ratio right?
Turns out you can. With absolutely zero comprise on flavour or texture. The orzo is perfectly al dente, and the bologanise is gloriously saucy.
You know what else I love about this? It’s great couch food. Have you ever tried eating spaghetti on the couch? Don’t do it! Well, if you do, wear a bib, have a pile of napkins beside you and I really hope your couch is NOT a white fabric couch.
But this Orzo Bolognaise is perfect for eating on the couch. A bowl, a spoon and a glass of wine while you watch whatever show helps you wind down after a long day. You can keep your eyes glued to the screen so you don’t miss a single critical moment of Game of Thrones and manage to scoff down dinner at the same time. (Talent. That’s what it’s called. Like driving and eating.)
And if that wasn’t enough, this is a fantastic midweek meal because it takes just 20 minutes from start to finish. 20 minutes! It’s just ridiculously fast and easy (and delicious!).
One key difference in this bolognaise sauce is that I make it using tomato passata instead of tinned tomatoes. I believe Americans also know it as tomato sauce (but not tomato sauce as Australians know it!).
Passata is simply pureed tomatoes and nowadays it’s sold in all grocery stores and costs around the same as tinned tomatoes. I love using passata because the sauce is smoother and thicker, unlike with crushed tinned tomatoes which you need to cook for a while for the tomatoes to break down.
This is the passata I use which you can find in the pasta section of Coles and Woolworths (supermarket chain in Australia). It comes in a large 25oz / 700g glass bottle. I keep the bottles and use them for all sorts of things, like storing sugar, salt, homemade stock. I even use them as vases and water jugs when I’m entertaining.
OK! Signing off. I have a HUGE bowl of Orzo Bolognaise to scoff down!
– Nagi x
And more One Pot Ground Beef / Mince recipes
-
Cheeseburger Casserole (Homemade Hamburger Helper)
-
Chili Mac – mash up of Mac and Cheese with Chilli Con Carne, so good!
-
Asian Beef and Ramen Noodles – one skillet, 15 minutes
-
Taco Soup – don’t knock it until you’ve tried it, it’s amazing!
-
Browse all One Pot recipes and Ground Beef / Mince recipes
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
One Pot Orzo / Risoni Bolognaise
Ingredients
- 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
To serve (optional)
- Freshly grated parmesan cheese
- Finely chopped parsley
Instructions
- 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.
Recipe Notes:
Nutrition Information:
LOL It’s true though, all great things in the kitchen happen from accidents and I think you nailed this one here. Yep this is great comfort food Nagi, perfect for having while watching tv. Oh and orzo is pasta, so you’re good! Looks delish 🙂
The watching TV + eating pasta is the important feature of this recipe! 🙂
I love the fact that it only takes 20 minutes, it always seems that I am short on time. I love the orzo with the bolognaise sauce.
Thanks for your kind words Dawn! 🙂
I am not a fan of spag bog, give me spag with just cheese anytime. Now I do like risoni so this is pinned for future reference. Thanks again for another great recipe. 🙂
He he! You made me laugh – WHO is not a fan of spag bog??!! (Oh and I love the way we shorten it to spag bog! I knew only Aussies would understand if I littered this recipe with those words!!)
Actually there is Nagi! The pasta must be tubular or wide with ridges so it can hold the thick sauce. But trust me, nothing holds that thick sauce better than a crusty piece of bread haha ! Auguri to you for breaking the old school Italian law bahaha
Ohhhhhh…..you’re bursting my bubble! Now I’m stressed out about braking an old Italian law!! Waaaa!
Don’t worry Nagi! It needed to be done lol I put mine on baked potato, a total nono , but so damn delicious !!
Nagi, you got me at 20 minutes , this Bolognese is totally speaking to me . The richness of it… Ahhhh….. You make anything look SCRUMPTIOUS!
Thanks Imma!! Somehow, making this with risoni DOES make it seem richer. 🙂 Love it!
My husband is the spag bol specialist in our house (or so he thinks!) but I bet I could give him a run for his money with this one! He would probably have something to say about it not having the ‘right’ pasta, but I totally agree with you … laziness wins every time!
I love your tip about the passata jars! What a great idea! Actually, my husband has ‘discovered’ this new ‘thing’ where he puts a whole bulb of garlic in a jar, puts the lid on and shakes it around until it’s all peeled. He was saying he needed a bigger jar – so now you’ve given me the perfect solution!
That is the coolest hack!! I have to give it a go! I wonder if it works with just a few cloves of garlic?
Though I’m a big fan of long pasta, sometimes short pasta in rich sauce feels like pure, stick-to-your-ribs comfort food! What a happy accident this is, Nagi. Gorgeous photos too…
Thanks Marissa! You know, sometimes the best things come from accidents! 😉 N x
Nagi, this recipe made my day, and I’m sure it will make my husband’s day when I make it. This is one of those meals that’s perfect to make in my electric skillet while we’re at the beach. I’m definitely adding it to my repertoire. (We keep spaghetti at home because that’s the one thing my husband cooks, but we don’t keep it at the beach because it’s a pain to try to cook it when our kitchen consists of a small microwave and an electric skillet.)
Made this for dinner tonight, and it came out really nice. We ended up eating only half our serving, because my husband has been sick all day, and I was so tired from cooking all day (plus laundry) that I was just not hungry. It will definitely be one of my regular beach house recipes. Hope you’re having a great time in Mexico.
Oh no! Is he ok now? The poor thing. And you were cooking all day? What has you so busy in the kitchen Susan? 🙂 I’m so glad you enjoyed this though, thank you for taking the time to come back and let me know!! Mexico City is wonderful, the people are delightful and so friendly and of course, the food is delicious and fascinating to learn more about. N x
Hi Nagi,
Yes, my husband is back to his old self today. We went to bed really early last night and slept well, and that really helps. Thanks for asking. I always like to let you know how a recipe turns out if I try it. You put so much effort into them that you deserve to get feedback from your readers.
Yesterday I had to make granola so I’d have it for breakfast today, plus cook lunch (pizza) and dinner (this dish). Today I’m back in the kitchen to prep for a couple of meals, plus fixing lunch and dinner. At the beginning of my cooking week, I generally have to spend more time in the kitchen. But I’m trying to reduce my efforts by preparing simpler meals.
I’m glad to hear that Susan. And thank you for your words of appreciation. 🙂 N x
It sounds great and technically, it is still pasta, just itsy bitsy shape like rice, but still pasta:-)
So true. I should have just called this “pasta bolognaise”!! 🙂
I’m thinking you were talking hypothetically when you asked who doesn’t have spaghetti lying around – well, other than you – that’d be me! But, I don’t cos I am not a huge fan of it – I always assumed bolognaise and spaghetti went hand in hand and so never made bolognaise – so, Nagi, this is pretty genius! I love your use of orzo in this! Love it!
Really? I thought I was weird!!! Ha – I love it, I feel more validated now!
sounds really good, wonder where I could find passata in the US
Hi Nancy! I asked around my friends and they said you can get it pretty much in all the large supermarkets! I just popped online and it’s available at Walmart, around the same price as tinned tomatoes 🙂 You can use tinned tomatoes instead, you’ll get the same overall flavour but the sauce won’t be quite as thick. 🙂
Love how easy it is and looks so delicious! ONE POT, please, no time to wash a ton of dishes! Pinned!
Who has time for tons of washing up? Not me! I don’t even have a dishwasher!! 🙂
Hi Nagi! This is a perfect dish for me! I love “one pot wonders”! 🙂
ME TOO! I think you’ll love this…it is so saucy…. 🙂