Ingredients:

1 tbsp garlic infused oil
500g beef mince
2 carrots, peeled and diced
1 stick of celery, diced
100g leek, finely chopped
400g chopped tomatoes
1 tbsp tomato puree
1 tbsp italian seasoning (or mixed herbs)
550ml beef or vegetable stock (ensure gluten free)
250g gluten free orzo
Handful of mozzarella cheese, grated
salt and pepper, to taste

Method:

Heat the oil on a medium heat in a pan with a lid.

Add the beef mince and allow to fry for about 10 minutes before adding in the carrots, celery and leeks. Fry for about 5-7 minutes until the veg is starting to soften.

Pour in the chopped tomatoes, tomato puree, italian seasoning and stock, stir and simmer for about 10 minutes before adding in the orzo and cook for a further 15 minutes approx with the lid on. It’s important to stir a few times to ensure the orzo isn’t sticking to the bottom.

It might take a couple of minutes longer, so check a couple of pieces of the orzo. If there is too much liquid, leave the lid off briefly to reduce. If you feel you need to add a little extra water, then do so.

If at this point you just want bolognese and not the ‘bake’ element, just serve up. But otherwise….

Cover the top with grated cheese and pop under the grill till it melts and gets some colour.

Serve up and enjoy!