One Pot Creamy Rose Orzo
A rich tomato and cream sauce with beef mince and orzo, all cooked in the one pot. Properly comforting, and on the table in 25 minutes.
Let the mince sit undisturbed for a minute or two before breaking it up, it builds a proper crust and more flavour than stirring it apart straight away. Once the cream and orzo go in, keep the sauce at a gentle simmer rather than a rolling boil. A hard boil risks splitting the cream, while a gentle simmer cooks the orzo through just fine.
Keeps in the fridge for 4 days or the freezer for 3 months. The orzo keeps absorbing liquid as it sits, so reheat gently with a splash of water or cream stirred through to loosen it back up.
One Pot Creamy Rose Orzo
BEEF · DINNER · EASY
Rich, creamy, and just one pot to clean
Everything, the beef, the orzo, the sauce, cooks in a single pot. Less washing up, and the orzo picks up all the flavour from simmering right in the sauce instead of being cooked separately.
Leaving the mince undisturbed for a minute or two before breaking it up builds a real crust, which means more flavour in the final sauce than if it's stirred apart the moment it hits the pan.
A gentle simmer, not a rolling boil, keeps the cream sauce smooth while the orzo cooks through. Rush it with too much heat and the sauce risks splitting before the orzo's even done.
One Pot Creamy Rose Orzo
Ingredients
- 15 ml Olive Oil
- 1 Brown (Yellow) Onion Diced
- 4 Garlic Cloves Grated
- 500 g Beef Mince 10% Fat
- 40 g Concentrated Tomato Paste
- 6 g Dried Italian Herbs
- 1 g Dried Chilli Flakes
- 400 g Tomato Passata
- 200 ml Beef or Chicken Stock
- 310 ml Thickened Cream
- 300 g Orzo (Risoni)
- 120 g Baby Spinach Washed
- Parmigiano Reggiano Grated
- Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
Method
- Place a large pan over medium-high heat. Add the olive oil, onion, and a pinch of salt, and sauté for 4 minutes. Add the garlic and cook for a further minute.
- Add the beef mince and cook for 6–7 minutes, or until no longer pink — let it sit undisturbed for 1–2 minutes first to build a crust before breaking it up.
- Add the tomato paste, Italian herbs, and chilli flakes, and cook for 1 minute, mixing well. Pour in the tomato passata (with a splash of water to rinse the jar), stock, thickened cream, and orzo, and season to taste. Mix well and bring to a boil. Reduce the heat to medium and simmer for 8–9 minutes, or 1 minute less than the orzo's packet instructions, stirring occasionally.
- Once the orzo is al dente, reduce the heat to low. Add the spinach and as much Parmigiano Reggiano as you like. Mix until the spinach has wilted and the cheese has melted. Check the seasoning and remove from the heat.
- Serve in bowls, garnished with more Parmigiano Reggiano and chopped parsley.
Why does the mince need to sit undisturbed before breaking it up?⌄
Giving it a minute or two of undisturbed contact with the hot pan builds a proper crust and more flavour. Break it up straight away and it just steams instead of browning.
Can I use a different pasta shape instead of orzo?⌄
Small pasta shapes like ditalini or small shells work in a pinch, but you'll need to adjust the simmer time and liquid to match the packet instructions for whatever you use.
Why simmer gently instead of boiling once the cream goes in?⌄
A rolling boil risks splitting the cream. A gentle simmer is enough heat to cook the orzo through while keeping the sauce smooth.
Can I use chicken mince instead of beef?⌄
Yes, it works well here. Just make sure it's cooked through to 74°C (165°F) rather than the 71°C (160°F) target for beef.
