Place a large pan over medium-high heat. Add olive oil, onion, a pinch of salt, and sauté for 4 minutes. Add garlic and cook for 1 minute.
Add beef mince and cook for 6-7 minutes or until no longer pink. I like to let the mince sit for 1-2 minutes to build a crust before breaking it up.
Add concentrated tomato paste, dried Italian herbs, and chilli flakes and cook for 1 minute, mixing well. Pour in tomato passata and a splash of water to rinse the jar, stock, thickened cream, orzo, and season to taste. Mix well and bring the sauce to a boil. Reduce heat to medium and simmer for 8-9 minutes or 1 minute less than the packet instructions for the orzo.
Once the orzo is aldente, reduce the heat to low. Add baby spinach and as much Parmigiana Reggiano as you like. Mix well until the baby spinach has wilted and the cheese has melted. Check the seasoning and remove it from the heat.
Serve in bowls and garnish with more Parmigiano Reggiano and chopped flat-leaf parsley. Dig in.