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Ground Beef Orzo with Tomato Cream Sauce

A comforting one-pot meal of browned ground beef and orzo simmered in a rich tomato-cream sauce with spinach and Parmesan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 pound lean ground beef
  • 1/2 medium onion chopped
  • 3-4 cloves garlic minced
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon Italian seasoning
  • 1 cup uncooked orzo pasta
  • 14 ounce tomato sauce one 14-ounce can
  • 3/4 cup beef broth
  • 1 cup heavy cream or whipping cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach packed
  • Salt and pepper to taste

Instructions

  • Heat a Dutch oven or large pot over medium-high heat. Add the ground beef and let it brown without stirring for 5–6 minutes to develop color, then break it up slightly with a spoon.
  • Add the chopped onion and continue cooking, breaking the beef into small pieces, for about 5 minutes more. If there is excess fat, drain a portion, leaving some for flavor.
  • Stir in the minced garlic, crushed red pepper flakes (if using), Italian seasoning, and the uncooked orzo. Cook and stir for about 1 minute to toast the orzo slightly.
  • Add the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to medium or medium-low so the mixture bubbles gently.
  • Cook uncovered, stirring fairly often to prevent the orzo from sticking, until the orzo is tender about 10 minutes. Adjust heat as needed to maintain a gentle simmer.
  • Remove the pot from the heat and stir in the grated Parmesan and packed baby spinach until the spinach wilts and the sauce thickens, about 3–5 minutes. Season with salt and pepper to taste and serve immediately.

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • grater (for Parmesan)
  • Lid for pot

Notes

  • Yields 4–6 servings depending on portion size.
  • Tomato sauce in North America is similar to passata in other countries.
  • Liquid amounts were tested in one-pot method; adjust with extra broth or cream if needed.
  • If the dish seems too thin, let it rest a few minutes to thicken before serving.