Description
One-pot creamy ground beef orzo with a rich tomato cream sauce, ready in 30 minutes for an easy family dinner.
Ingredients
- 1 lb lean ground beef (90% or higher)
- 0.5 medium onion, finely chopped
- 3–4 garlic cloves, minced
- 0.5 tsp crushed red pepper flakes (optional)
- 0.5 tsp Italian seasoning
- 1 cup uncooked orzo pasta
- 1 (14 oz) can tomato sauce
- 0.75 cup low sodium beef broth
- 1 cup heavy cream or half-and-half
- 1 tsp Worcestershire sauce
- 0.5 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach
- 1 tbsp chopped fresh parsley (optional)
- Salt and pepper to taste
Instructions
1. In a Dutch oven or deep skillet, cook the ground beef over medium-high heat for 5–6 minutes, breaking it up as it browns.
2. Add onion and cook 4–5 minutes until softened. Spoon out excess fat if needed. Add garlic, red pepper flakes, and Italian seasoning; cook 1 minute.
3. Stir in orzo and toast for 1 minute to coat with flavor.
4. Pour in tomato sauce, beef broth, cream, and Worcestershire sauce. Bring to a gentle simmer and cook uncovered 10 minutes, stirring often.
5. Remove from heat, stir in Parmesan and spinach, cover 3–5 minutes until sauce thickens. Season with salt and pepper.
6. Serve hot, topped with fresh parsley.
Notes
Keep the heat gentle when simmering the sauce. A slow simmer helps the orzo absorb liquid evenly and keeps the cream smooth.
Stir frequently to prevent the orzo from sticking to the bottom of the pot.
If the sauce thickens too much before the orzo is tender, add a few tablespoons of broth or cream and stir.
For a richer flavor, brown the beef well before adding onion and garlic — that caramelized layer adds depth.
Parmesan naturally thickens the sauce, so taste before adding salt.
To make it vegetarian, replace ground beef with cooked lentils or plant-based crumbles.
For extra flavor, garnish with fresh parsley or a pinch of red pepper flakes before serving.