Barley with minced meat / Orzo with minced meat

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Barley with authentic bolognese sauce. An easy, fast, enjoyable recipe that everyone likes!

Execution time: 15 minutes

Baking time: 90 minutes

Servings: 4


  • 250 g barley
  • 500 g water
  • 250 gr. ground beef
  • 250 gr. minced pork
  • 1 large onion, finely chopped
  • 1 carrots, grated
  • 1 celery, grated
  •  2 sk. garlic, finely chopped
  • 1 large ripe tomato, grated
  • 2 tbsp. tomato paste
  • 2 and others olive oil
  • 4 tbsp. ketchup
  • 1 cube of chicken or beef
  • 125 ml tomato juice
  •  125 ml broth from boiled barley
  • 125 ml of milk
  • A bunch of parsley, finely chopped
  • 2 pinches of dry mint
  •  2 pinches of cinnamon
  • Salt
  • Pepper
  • Grated cheese (halloumi, anari, kefalotyri or parmesan)

Execution method

  • In a saucepan over medium heat, sauté the onion, celery, carrot and garlic with the olive oil for about 4-5 minutes.
  •  Add the minced meat and break it while cooking, let it be fine without large pieces, about 5 minutes.
  •  After the minced meat turns brown, quench it with the wine and let the alcohol evaporate completely.
  • Once the wine has evaporated, add the tomato paste, tomato juice, ketchup, cube, water, milk.
  •  Cover the pot well with greaseproof paper and aluminum foil, lower the heat and simmer for about 1 hour.
  •  At the end of cooking, add salt, pepper, cinnamon, mint, parsley sprigs. Cover again and simmer for about 25 minutes until the bolognese is set.
  • As the minced meat boils, prepare our barley.
  •  In a saucepan with boiling salted water pour the cube and barley.
  • Once our barley is al dente, remove from the heat, strain it and set aside.
  • After our sauce has set, mix the barley with our sauce and grated cheese and serve.

Orzo with authentic Bolognese sauce. An easy, fast and delicious recipe that everyone will love!

Preparation time: 15 minutes

Cooking time:  90 minutes

Servings: 4-6


  • 250 g orzo, dry
  • 250 g of ground beef
  • 250 g ground pork
  • 125 ml dry white wine
  • 1 large onion, grated
  • 1 carrot, grated
  • 1 celery stalk, grated
  • 2 cloves of garlic, minced
  • 1 large, ripe tomato, grated
  •  2 tbsp tomato paste
  • 2 tbsp olive oil
  • 4 tbsp ketchup
  • 1 chicken or beef cube
  • 125 ml of tomato juice
  • 125 ml stock from the boiled orzo
  • 125 ml milk
  • And a bunch of parsley, finely chopped
  •  2 pinches of dry mint
  •  2 pinches of cinnamon
  •  Salt
  •  Pepper
  •  Grated cheese (haloumi, anari, kefalotyri or parmesan)


  • Place a pan over medium heat and add the olive oil, onion, garlic, celery and carrot and sauté for about 4-5 minutes, until the onion caramelises.
  • Add the ground meat and tomato paste, torn apart in to smaller pieces. Do not break it apart completely so that you bite into large bits of ground meat.
  • Sauté until it is nicely caramelised on the outside (You don't need to cook it all the way through).
  • When ready, add the wine and allow all of the alcohol to evaporate completely.
  • Add the tomato paste, tomato juice, ketchup, cube, water and milk.
  • Lower heat, stir and simmer for 1 hour.
  • When the sauce has thickened, add salt, pepper, cinnamon, mint and parsley and simmer for 25 minutes.
  • While the meat sauce is cooking, prepare the orzo.
  • Bring a pot of salted water to a boil and cook orzo according to package directions.
  • Once cooked, drain and set aside.
  • When the sauce has thickened, stir the orzo with the sauce and cheese and serve.