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Add a drizzle of oil to a large pot over medium heat. Once hot, add the onion and fry until soft and golden, then add the garlic and fry for 20 seconds or so. Add the beef and break it up with your wooden spoon until fully browned.
Stir in the tomato paste and fry for a minute or so, then stir in the wine and allow to simmer for a few minutes to reduce the alcohol (the pungent smell of booze should vanish).
Pour in the passata and beef stock (I like to swill the jar out using a splash of the stock), then stir in the Worcestershire sauce, basil, oregano, sugar, salt and pepper. Stir in the orzo, then bring to a gentle simmer and cook until the orzo is al dente, stirring somewhat frequently to ensure it doesn't stick to the bottom. If the sauce thickens up too much before the orzo is cooked, just add a splash of boiling/hot water (or stock if you have it) as needed to ensure the orzo cooks through.
Stir in the parmesan, then check for seasoning and adjust if needed. Serve with extra parmesan and basil, then tuck in and enjoy!