Description
This Ground Beef Orzo with Tomato Cream Sauce is a quick and comforting one-pot meal that combines savory browned ground beef, tender orzo pasta, and a rich tomato cream sauce infused with garlic, Italian seasoning, and parmesan cheese. Fresh baby spinach adds a pop of color and nutrition, making it a hearty dinner option that satisfies in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 cups (packed) fresh baby spinach
Spices and Seasonings
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 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
- 3/4 cup beef broth
- 1 cup heavy/whipping cream
Cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Brown the Beef: Add the ground beef to a soup pot or Dutch oven and break it up slightly with your spoon. Let it cook, without stirring, over medium-high heat for 5-6 minutes to develop browning and flavor.
- Sauté Onion: Add the chopped onion to the pot, then stir and further break apart the beef into smaller pieces. Cook for another 5 minutes, until the onion softens. If there’s excess fat (from using non-lean beef), carefully spoon some out, but if not, leave it in.
- Add Aromatics and Orzo: Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and uncooked orzo pasta. Cook for about one minute, stirring to combine and let the spices bloom.
- Add Liquids: Pour in the tomato sauce, beef broth, heavy/whipping cream, and Worcestershire sauce. Stir well. Once the mixture begins to bubble, continue cooking uncovered for 10 minutes, stirring often to prevent the orzo from sticking to the bottom. Reduce heat as needed so it simmers gently rather than boiling, ensuring the pasta cooks through before the liquid evaporates.
- Finish with Cheese & Spinach: Remove the pot from heat. Stir in the grated parmesan cheese and fresh baby spinach. Place the lid on and let sit for 3-5 minutes, allowing the sauce to thicken and the spinach to wilt.
- Season and Serve: Stir again, taste, and season with salt and pepper as needed. Serve the dish immediately while hot for best freshness and flavor.
Notes
- Use lean ground beef to reduce excess fat, but you can use regular ground beef and spoon out extra fat if desired.
- Adjust crushed red pepper flakes based on your preferred spice level or omit for a milder flavor.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
- Fresh baby spinach can be substituted with kale or other leafy greens if preferred.
- Stir frequently during simmering to prevent orzo from sticking and burning on the bottom of the pot.
