Veal Ragu Orzo is a comforting, Bolognese-style dish made with slow-simmered ground veal, classic soffritto, and tender orzo cooked directly in the rich ragù. This recipe brings together the depth of a traditional veal ragù with the creamy, risotto-like texture of orzo, resulting in a hearty yet refined one-pot meal. Deeply savoury and gently aromatic, it’s a perfect cold-weather comfort dish that feels both rustic and elegant.

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This is one of those recipes that quietly simmers away and rewards you with layers of flavour. It’s inspired by the spirit of a classic Bolognese, but instead of pasta, the orzo absorbs all that slow-cooked goodness right in the pot. The result is cozy, rich, and incredibly satisfying, without being heavy. So, let’s dive into this Veal Ragu Orzo.

Why You’ll Love This Veal Ragu Orzo

• Bolognese-style depth. Slow cooking builds a rich, savoury veal ragù with classic Italian flavour.
• One-pot comfort. Orzo cooks directly in the sauce, soaking up every bit of flavour.
• Elegant yet hearty. Refined enough for guests, comforting enough for a quiet night in.
• Naturally creamy texture. The orzo creates a luscious consistency without cream.
• Great make-ahead dish. Flavours deepen beautifully after resting.

Flavour and Texture Profile

This Veal Ragu Orzo is deeply savoury with a soft, rounded richness from the slow-simmered veal. The soffritto provides gentle sweetness, while herbs and bay add warmth and aroma. As the orzo cooks in the ragù, it releases starches that create a creamy, cohesive texture — somewhere between pasta and risotto — without losing structure or turning heavy.

Ingredients You’ll Need for This Veal Ragu Orzo

• Orzo. Absorbs the ragù and creates a creamy, comforting texture.
• Ground veal. Mild, tender, and ideal for a delicate ragù.
• Onion. Finely chopped onion forms the aromatic base of the ragù.
• Carrot. Adds sweetness and depth to balance the veal.
• Celery. Brings a subtle savoury note typical of Bolognese-style sauces.
• Garlic. Enhances aroma and flavour without overpowering the sauce.
• Olive oil. Used for gently sautéing the aromatics.
• Butter. Optional, but adds richness and softness to the base.
• Tomato. Fresh or tinned, providing gentle acidity and body.
• Dry vermouth. Adds complexity and helps deglaze the pot.
• Fresh thyme. Brings an earthy, herbal note.
• Bay leaves. Infuse the ragù with warmth during slow cooking.
• Broth. Keeps the ragù moist and flavourful as it simmers.
• Boiling water. Helps control consistency while cooking the orzo.
• Salt and pepper. Essential for balancing flavours.
• Parsley. Optional, for a fresh finish before serving.

How to Make Veal Ragu Orzo

To make this Veal Ragu Orzo, gently cook the onion, carrot, and celery in olive oil and butter over medium-low heat until soft and fragrant. Add the garlic and cook briefly, then increase the heat and brown the ground veal, seasoning lightly with salt and pepper.

Stir in the tomatoes and cook for a few minutes, then add the dry vermouth and let it reduce slightly. Lower the heat, add the broth, thyme, and bay leaves, cover, and simmer until the veal is tender and the ragù is rich. Remove the bay leaves.

Increase the heat, add the orzo and boiling water, and cook until the orzo is just al dente, adding more water if needed. Remove from the heat promptly, adjust seasoning, and finish with parsley before serving.

More Orzo Recipes

And if you like orzo, please be sure to check more ideas from this blog:

• Chicken Orzo Bean Soup
• One-Pot Chicken Mushroom Orzo
• Spring Vegetable Orzo Risotto

I hope you like this Veal Orzo, and you will give it a try shortly. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Bolognese-Style Veal Ragù Orzo

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Mains and Comfort Dishes

Servings

4-6

servings

Prep time

15

minutes

Cooking time

~2 1/2

hours

Veal ragu orzo cooked Bolognese-style with slow-simmered veal, soffritto, and tender orzo for a rich, comforting one-pot meal.

Cook Mode

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Ingredients

• 1 small onion, finely chopped

• 1 small carrot, finely cubed or shredded

• 1 small celery stalk, thinly sliced

• 2-3 garlic cloves, minced

• 1 tbsp. olive oil

• 1 tbsp. butter (optional)

• about 1/2 lb. (250 gr.) ground veal

• 1 large tomato, chopped – can substitute ~ 1/2 cup chopped tinned tomatoes

• about 1/2 cup (120 ml.) Martini Dry Vermouth

• 1 tbsp. fresh thyme

• 1-2 bay leaves

• 1 and 1/2 cup (~350 ml.) low-sodium broth of your choice

• 1 and 1/2 cup (~350 gr.) uncooked orzo

• 1 and 1/2 cup (~240 to 350 ml.) – or more if necessary – of boiling water

• salt and pepper, to taste

• parsley, optional, for serving

Directions

• To a large, preferably heavy-bottomed pot or even a Dutch oven, add 1 tbsp. of olive oil and butter (if using) and cook over medium-low heat the onions, carrots, and celery for about 7-10 minutes, until fragrant and soft but not browned. Add the garlic and cook for another minute or so.
• Increase heat to high-medium. Add the ground veal, season with a bit of salt and pepper, and cook for about 7 minutes, braking larger pieces with a spatula, until no longer pink and start browning.
• Stir in the tomatoes, cook few minutes.
• Add the Martini Dry Vermouth, let it simmer for a minute or so.
• Decrease heat to low. Add the broth, thyme, and bay leaves. Cover and let it simmer for between 1 and 1/2 to 2 hours, stirring every 15-20 minutes or so, until the veal is nice and soft. At the end remove the bay leaves.
• Increase heat to high. Add the orzo along with the boiling water, stir, and cook for about 5 minutes, or until the orzo is cooked to al dente. You may need to add more (up to 1 cup) of boiling water if necessary, depending on how much of the liquid the ragù has at the end of stage 5. It is important to remove the pot from heat as soon as the orzo is al dente because it will continue cooking from the residual heat. If your orzo has slightly passed the al dente stage, immediately transfer the contents to a new bowl / container to start it cooling down; this should prevent from turning the orzo too soft and mushy. Try and adjust the seasoning, if necessary.
• Stir in the parsley before serving, if desired.