Belgo with small pasta

Ingredients

• 300 g Small pasta (ditalini or orzo) (Small-sized pasta, type ditalini or orzo if unavailable)
• 300 g Veal meat (or lamb, chicken) (Cut into 1‑2 cm dice)
• 1 unit Onion (Medium, finely chopped)
• 3 units Fresh tomatoes (Grated or blended)
• 1 tsp Tomato concentrate (About 5 ml)
• 2 tbsp Olive oil (For sautéing)
• 1 tsp Ground ginger
• 1 tsp Ground turmeric
• 1 tsp Sweet paprika
• 1 pinch Ground cinnamon (Very small amount)
• to taste Salt
• to taste Black pepper
• 2 stalks Celery (stalks) (Cut into small pieces; leaves can be added at the end of cooking)
• 1 bunch Fresh coriander (Chopped, added at the end of cooking)
• 1 bunch Flat parsley (Chopped, added at the end of cooking)
• 100 g Chickpeas (optional) (Added at the start of cooking if desired)

Instructions

1. Ingredient preparation

   Chop the onion, cut the meat into dice, blend or grate the tomatoes, cut the celery into small pieces and chop the coriander and parsley.

   Time: PT15M

2. Sauté onion and meat

   In the pot, heat olive oil over medium heat, add the chopped onion then the meat. Brown while stirring regularly until the meat is lightly colored.

   Time: PT10M

3. Add celery and spices

   Stir in the celery, salt, pinch of cinnamon, ginger, turmeric, paprika and pepper. Sauté 2‑3 minutes while stirring.

   Time: PT3M

4. Tomatoes and concentrate

   Add the blended tomatoes and tomato concentrate, pour a small stream of water to thin. Let simmer 10 minutes.

   Time: PT10M

5. Add water and bring to boil

   Pour about 1 L of water (or broth) into the pot, bring to a boil.

   Time: PT5M

6. Cook the small pasta

   Add the small pasta, stir, cover and cook 20‑30 minutes until tender. Add water if the sauce becomes too dry.

   Time: PT30M

7. Finish with fresh herbs

   Just before serving, stir in the chopped coriander and parsley, adjust salt and pepper.

   Time: PT2M

8. Serving

   Serve immediately while the dish is hot, otherwise it will absorb the liquid and lose flavor.

   Time: PT0M

Nutrition Facts

Calories

510

Protein

45 g

Carbohydrates

90 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Small pasta (ditalini or orzo): ditalini, orzo, couscous
• Instead of Veal meat (or lamb, chicken): chicken, lamb
• Instead of Onion: shallot
• Instead of Fresh tomatoes: tomato purée
• Instead of Tomato concentrate: canned concentrated tomato
• Instead of Olive oil: sunflower oil, vegetable oil
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground turmeric: sweet saffron
• Instead of Sweet paprika: sweet powdered chili
• Instead of Ground cinnamon: nutmeg powder
• Instead of Salt: sea salt
• Instead of Black pepper: white pepper
• Instead of Celery (stalks): fennel, chives
• Instead of Fresh coriander: flat parsley
• Instead of Flat parsley: coriander
• Instead of Chickpeas (optional): lentils

Equipment Needed

• Heavy‑bottomed pot (or pressure‑less pressure cooker)
• Pan or sauté pan (optional)
• Chef's knife
• Cutting board
• Immersion blender or grater (optional)
• Wooden spoon
• Measuring spoons
• Mixing bowl (optional)

Critical Steps — Do Not Skip

• Sauté onion and meat (step 2) to develop flavors.
• Cooking the small pasta (step 6) to achieve the right consistency.
• Serve immediately (step 8) to prevent the dish from drying.

Chef Tips from the Video

• Lightly toast the spices (ginger, turmeric, paprika) before adding to intensify aromas.
• Use chicken or vegetable broth instead of water for deeper flavor.
• Serve with a drizzle of extra‑virgin olive oil just before eating.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Prepare the sauce (tomatoes, spices, meat) the day before and reheat before adding the pasta.
• Fresh herbs can be chopped in advance and kept refrigerated in a small airtight container.