One-Pot Bolognese Orzotto - Serves 2 adults, 2 young kids and one portion of leftovers
Ingredients
- Mince 250g, i opt for less than 20% fat
- Orzo 300g
- 1x red onion, grated or chopped very small
- Carrots x2, grated
- Celery sticks x2, grated or chopped very small
- Mushrooms 100g, diced very small
- Plum tomatoes 400g tin
- Beef stock cube / bouillon of choice
- Sourdough bread 150g, cut into 4 segments
- Parmesan cheese
- Rocket
- Garlic cloves x2, finely chopped or crushed
- Extra virgin olive oil
Method
- Add approx 20ml (just over 1 tbsp) of extra virgin olive oil to a large pot, bring to a gentle heat and add the onion, carrot, celery and mushrooms. Saute lightly for 5 minutes before adding the mince and turning up the heat to brown - cook for 5 minutes.
- Add the garlic and stock of choice, cook for a further 5 minutes, reducing down, before adding the chopped tomatoes and an extra can full of water.
- Simmer gently for as long as you can - up to one hour, or 20minutes minimum, adding more water as necessary.
- Add one full can of water before mixing the orzo through, cook for a further 8 minutes until the orzo is soft.
- While the orzo is cooking, toast the bread on one side, before turning, spooning on the remaining garlic glove mixed with 20ml (just over 1 tbsp) of extra virgin olive oil. Toast lightly on this side until nicely browned.
- Serve the orzotto topped with a big handful of rocket, a sprinkle of parmesan cheese and bread on the side.
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