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Ground Beef Orzo with Tomato Cream Sauce

Creamy Ground Beef Orzo with Tomato Sauce for Cozy Nights

This Ground Beef Orzo with Tomato Cream Sauce is a comforting, quick, and savory dish ideal for cozy family dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Mixture
  • 1 pound Lean Ground Beef or ground turkey for a lighter option
  • 1 Onion chopped; or shallots for milder taste
  • 3 cloves Garlic minced; fresh preferred
  • 1 teaspoon Crushed Red Pepper Flakes optional, omit for milder dish
  • 1 tablespoon Italian Seasoning or replace with dried herbs
For the Pasta and Sauce
  • 1 cup Uncooked Orzo Pasta or another small pasta
  • 1 cup Tomato Sauce or canned crushed tomatoes
  • 2 cups Beef Broth or vegetable broth for vegetarian option
  • 1 cup Heavy/Whipping Cream or half-and-half
  • 1 tablespoon Worcestershire Sauce or soy sauce as alternative
For the Finishing Touches
  • 1/2 cup Freshly Grated Parmesan Cheese or pecorino for sharper flavor
  • 2 cups Baby Spinach or substitute with kale or Swiss chard
  • to taste Salt & Pepper for seasoning

Equipment

  • large soup pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large soup pot or Dutch oven, heat on medium-high and add lean ground beef, cooking it undisturbed for 5-6 minutes until browned.
  2. Add the chopped onion to the pot and cook for about 5 minutes until soft. Stir in minced garlic, crushed red pepper flakes, and Italian seasoning, cooking for 1 minute.
  3. Stir in the uncooked orzo pasta and toast slightly for about 1 minute, then pour in tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Let it come to a gentle simmer for about 10 minutes.
  4. Check the orzo for doneness; it should be al dente. If too thick, add a splash of broth or cream. Remove pot from heat.
  5. Gently fold in Parmesan cheese and baby spinach, stirring until spinach wilts and cheese melts.
  6. Cover the pot for an additional 3-5 minutes, then season with salt and pepper to taste before serving.

Notes

This dish can be customized with vegetables or different proteins. Store leftovers in an airtight container for up to 3 days in the fridge.