Description
This Ground Beef and Orzo recipe is a quick and hearty one-pan meal perfect for busy weeknights. Ground beef is browned and sautéed with onions and garlic, then combined with orzo pasta, tomato sauce, and beef broth, simmered until tender and flavorful. Finished with freshly grated parmesan cheese, this comforting dish is both savory and satisfying, ready in just 25 minutes.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound (454 g) ground beef (85/15 or 90/10)
- 1 onion, diced
- 3 cloves garlic, finely minced
Grains and Liquids
- 1 cup (150 g) uncooked orzo
- 15 ounces (425 g) tomato sauce
- 2 cups (473 ml) beef broth
Seasonings and Cheese
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- â…“ cup (33 g) freshly grated parmesan cheese, plus extra for garnish
Instructions
- Brown the Beef: In a large skillet or Dutch oven over medium-high heat, heat the olive oil. Add the ground beef and break it into small pieces using a spatula or wooden spoon. Cook until the beef is fully browned with no pink remaining.
- Sauté Aromatics: Add the diced onion and finely minced garlic to the browned beef. Sauté while stirring occasionally until the onions become soft and the mixture is fragrant, about 3 minutes.
- Add Orzo: Stir in the uncooked orzo pasta, mixing it well with the beef and onion mixture to lightly coat the pasta with the flavors.
- Add Liquids and Seasonings: Pour in the tomato sauce and beef broth. Sprinkle the Italian seasoning over the mixture, and season with salt and pepper to taste. Stir everything together thoroughly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered. Stir occasionally and cook for about 10 minutes until most of the liquid is absorbed but the mixture remains slightly saucy and the orzo is tender.
- Add Parmesan: Remove the skillet from heat. Stir in the freshly grated parmesan cheese until the dish becomes creamy and well combined. Add more parmesan if desired for extra richness.
- Serve: Serve the Ground Beef and Orzo warm, garnished with additional parmesan cheese and optionally fresh basil or parsley for added freshness and color.
Notes
- Use ground beef with moderate fat content (85/15 or 90/10) for juiciness and flavor.
- If you prefer, substitute beef broth with chicken or vegetable broth for a different flavor profile.
- Keep an eye on the orzo while simmering to avoid overcooking; the pasta should be tender but still firm.
- This dish pairs well with a simple green salad or steamed vegetables on the side.
- For a vegetarian variation, replace ground beef with lentils or plant-based ground meat and use vegetable broth instead of beef broth.
