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
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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:
Hi Naggi
Any chance of doing a video for this dish.
Thank you.
I will add that to the list Soner! N x
Thanks really appreciate that, also made your spaghetti Bolognese yesterday for the first time (2 hour simmer) the family loved it and insisted I cooi it again.
Thanks again.
This is really good and so easy to make!
Thanks Sarah!! I’m happy you enjoyed it! N x
Sadly, this one was just not up to par with the other recipes here (which are always bursting with flavor).
Followed the recipe exactly, but ended up with a dish that was very one-note (tomato), soupy, and very little texture. Going to try this again, but double the spices and add a different shape pasta (and slightly more of it), to see if that improves the result. I hope to love it!
Thanks for your feedback RM – I’m sorry it wasn’t to your liking! N x
FYI, made this with store-bought pasta sauce instead of passata, proportions worked out just fine … it’s all about what you have on hand, right Thanks Nagi!
Love all your recipes that I’ve tried and love this one too. I made it on the weekend and it went down well with my workmate as well, who I give portions of everything I cook. She actually got me onto you 😀
I was sick with Covid recently and had been eating a lot of butter noodles when I couldn’t be bothered cooking much. I ran out of spaghetti and didn’t realise it but I’m still isolating so I couldn’t go out and get more, but I had a full box of risoni so I made this. It was delicious and so easy to make! One pan makes cleanup a breeze.
I hope you are feeling better Ash! N x
I have a family of 5 boys who are always hungry doubled the recipe and they absolutely demolished it ❤️ Came back looking for more.
Excellent Mel! N x
Delicious, quick and easy, another one of your recipes has now become a regular midweek meal 😁
Thanks! N x
Made this tonight for dinner, the flavour was spot on, family said sauce was excellent. We are accustomed to a bit more pasta to sauce ratio so it felt a bit sauce heavy for our tastes but I think we would enjoy this again with a pasta that has a bit more bite to it. Still, a great recipe!
Many thanks,
Holly x
Hi Nagi,
Just wondering if I can add some extra veggies to this, like celery and carrots. Trying to get more nutrients.
So easy to make. My 4 boys all gobbled it up. Such a good dinner to make when everyone is tired and they don’t have to think too hard about eating!
Wahoo, that’s awesome Angela!! N x
Simple, fast and tasty – my 6 year old smashed it!
So tasty and so so easy, thanks!
I’m so glad you enjoyed it Bronwyn! N x
Oh my this dish is sooo tasty definitely a winner
Thanks Nagi
Delicious! My only comment was that I got confused when the recipe called for 24 oz./700g of tomato passata.. when 12 oz is ~700g. I only ended up using one 12 oz can and it worked out!
Hi Annie, 12oz is only 340g (so the recipe is correct). I’m glad you still loved it though!! N x
Delicious! I used two cups of beef stock instead of the cubes. I would make it again!
So easy, so quick and super delicious!! Even the super fussy 2 year old gobbled it up!
Wahoo! That’s great Grace!
Hi! I don’t have orzo nor risoni (I live in China, it’s amazing hoa many things that seem trivial to me, I can’t find here…) Anyway, can I replace it with other short pasta or rice? Which will be better? Thank you!!
Hi Dana, rice would work well!
Hi Nagi, I ended up making it with 2.5~3 cups of short pasta and it is SO delicious!!! I love love love your recipes!!
Great to hear Dana 🙌
Do you reckon you’d be able to make this with leftover bolognaise? Finally found orzo so I’m going to try all your orzo recipes!
Definitely Beth!!
Made this last night for family including son in-law, outstanding yet again Nagi, you have the gift.
Both daughters asked for the recipe and your web site details, my brother-in-law is also a recent convert based on one of your dishes I made.
Love your work.
That’s great John!!