Description
This Ground Beef Orzo with Tomato Cream Sauce is a comforting, rich, and creamy one-pot meal combining lean ground beef, tender orzo pasta, and a luscious tomato cream sauce. Infused with Italian seasoning, garlic, and red pepper flakes for a subtle kick, this dish is balanced with fresh baby spinach and topped with freshly grated parmesan, making it a hearty and delicious dinner ready in just 30 minutes.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- ½ medium onion, chopped
- 3-4 cloves garlic, minced
- 2 cups (packed) fresh baby spinach
Spices and Seasonings
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon Italian seasoning
- Salt & pepper, to taste
- 1 teaspoon Worcestershire sauce
Pasta and Liquids
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- ¾ cup beef broth
- 1 cup heavy/whipping cream
Cheese
- ½ cup freshly grated parmesan cheese
Instructions
- Brown the Ground Beef: Add the ground beef to a soup pot or Dutch oven and break it up slightly with your spoon. Let it cook over medium-high heat without stirring for 5-6 minutes to achieve a nice sear.
- Add Onions and Continue Cooking: Stir in the chopped onion and break the beef into smaller pieces. Cook for an additional 5 minutes. If excess fat accumulates, especially if not using lean beef, spoon out some of the fat; otherwise, leave it to enhance the flavor.
- Incorporate Garlic and Spices: Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and orzo pasta. Cook while stirring for about one minute to toast the pasta slightly and bloom the spices.
- Add Liquids and Simmer: Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Once the mixture starts bubbling, reduce the heat to medium or medium-low and allow it to simmer gently uncovered for 10 minutes. Stir frequently to prevent the orzo from sticking to the bottom and ensure even cooking. Avoid boiling vigorously to maintain creaminess and prevent the liquid from reducing too much before the pasta is cooked.
- Finish and Serve: Remove the pot from heat, then stir in the freshly grated parmesan cheese and baby spinach. Cover the pot and let it sit for 3-5 minutes to thicken the sauce and wilt the spinach. Season with salt and pepper to taste and serve immediately for best flavor and texture.
Notes
- Using lean ground beef reduces excess fat but you can adjust fat content according to preference.
- Crushed red pepper flakes are optional and can be omitted for a milder dish.
- Keep stirring during simmering to prevent orzo from sticking and burning on the bottom of the pot.
- Letting the dish rest covered after cooking allows the sauce to thicken perfectly and spinach to wilt gently.
- Substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
