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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!
