Ingredients:
- 1 tbsp SPAR Extra Virgin Olive Oil
- 450g beef mince
- Salt & pepper, to season
- 1 small brown onion, peeled and finely chopped
- 4 cloves of garlic, peeled and minced
- ½ tsp dried oregano
- ½ tsp dried basil
- 190g orzo
- 8 SPAR sundried tomatoes, roughly chopped
- 3 tbsp tomato purée
- 1x400g tin of chopped tomatoes
- 180ml beef stock
- 250g ricotta
- 50g SPAR Parmigiano Reggiano, grated
- 3 handfuls of baby spinach
- To serve - Extra SPAR Parmigiano Reggiano, grated and Fresh basil leaves (optional)
Method:
- Heat 1 tbsp of olive oil in a large shallow pan or skillet over a medium-high heat. Cook the mince for 6-8 minutes until browned all over with no pink parts remaining, breaking up any lumps with a wooden spoon. Season with salt and black pepper.
- Add the onion and cook for roughly seven minutes until the onion has softened.
- Add the garlic, oregano, basil, orzo and chopped sundried tomatoes, and cook for roughly one minute, stirring as you do so.
- Add the tomato purée and stir. Tip in the tin of chopped tomatoes and beef stock, bring to the boil, reduce the heat, and allow to simmer for 8-10 minutes, stirring regularly to ensure it doesn’t stick.
- Stir in the ricotta, turn off the heat, and stir through the Parmigiano Reggiano and spinach.
- When serving, add the extra grated Parmigiano Reggiano and the fresh basil leaves (if using), and serve immediately.
