This extremely flavorful comfort dish is also very inexpensive to make. Most inexpensive cuts of beef (or most other meats) will also work in this dish.
Steak is lightly flowered and sautéed in a pot with olive oil. The meat is temporarily removed. An “odori”, aromatic herbs are diced or minced with carrots, celery and onions. Italians frequently also add minced salt pork for fat and flavor. I optionally add finely chopped pancetta, Italian bacon instead.
Uncooked, the mixture is referred to as “battuto”. Once cooked, Italians call the mixture “soffritto”. It is a fabulous base for braising. I add rosemary, sage, garlic, tomato paste, broth and wine to this great base.
Orzo absorbs excess juices and adds bulk and texture while delivering flavor.