Description
Ground Beef Orzo with Tomato Cream Sauce is a flavorful, creamy one-pot main course featuring hearty ground beef, tender orzo pasta, leafy spinach, and a luscious tomato-parmesan cream sauce. Ready in just 30 minutes, this comforting dish brings together Italian-inspired flavors for a satisfying weeknight dinner the whole family will love.
Ingredients
Units
Scale
Main 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
- 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
- 2 cups (packed) fresh baby spinach
- Salt & pepper, to taste
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
- For a spicier kick, increase the amount of crushed red pepper flakes.
- If you have extra liquid after cooking, let the pot sit uncovered for a few minutes to thicken further.
- Use freshly grated parmesan for best flavor and melting.
- The recipe works best with regular orzo, not whole wheat or quick-cooking varieties.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the microwave. Add a splash of cream if needed to loosen the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 625
- Sugar: 6g
- Sodium: 1080mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 142mg
