Ground Beef Orzo with Tomato Cream Sauce Recipe
A comforting and creamy ground beef and orzo pasta dish cooked in a rich tomato cream sauce, flavored with garlic, Italian seasoning, and Parmesan cheese, finished with fresh baby spinach for a nutritious touch. Ready in just 30 minutes, this one-pot meal is perfect for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 cups packed fresh baby spinach
Pantry and Dairy
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- 3/4 cup beef broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the Ground Beef: Add the lean ground beef to a soup pot or Dutch oven and break it up slightly with a spoon. Cook over medium-high heat without stirring for 5-6 minutes to allow browning.
- Sauté Onion and Beef: Add the chopped onion to the pot and break up the beef into small pieces while stirring. Continue cooking for an additional 5 minutes. If there's excess fat due to non-lean beef, spoon some out; otherwise, leave it in the pot.
- Add Aromatics and Orzo: Stir in the minced garlic, crushed red pepper flakes (if using), Italian seasoning, and the uncooked orzo pasta. Cook for about one minute to toast the orzo slightly and release the flavors.
- Pour in Sauces and Broth: Add the tomato sauce, beef broth, heavy cream, and Worcestershire sauce to the pot. Bring to a gentle bubble over medium heat, then reduce heat to medium or medium-low. Cook uncovered for 10 minutes, stirring frequently to prevent the orzo from sticking, until the pasta is tender and the sauce is slightly thickened.
- Finish with Cheese and Spinach: Remove the pot from heat, stir in the freshly grated Parmesan cheese and baby spinach. Cover the pot for 3-5 minutes to allow the spinach to wilt and the sauce to thicken to your desired consistency. Season with salt and pepper to taste and serve immediately.
Notes
- Use lean ground beef to minimize excess fat, but if using regular ground beef, drain excess fat after browning to avoid a greasy sauce.
- Stir frequently during simmering to prevent orzo from sticking and burning on the bottom of the pot.
- Adjust the amount of heavy cream for a lighter or richer sauce as preferred.
- For a spicier dish, increase red pepper flakes or add a pinch of cayenne pepper.
- Fresh spinach can be substituted with baby kale or chopped Swiss chard if desired.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
