Description
Ground Beef Orzo with Tomato Cream Sauce is a comforting and flavorful one-pan meal combining tender orzo pasta simmered in a rich tomato and beef broth, finished with creamy parmesan and fresh herbs. Ready in just 30 minutes, this hearty dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (14.5 ounces) crushed tomatoes
- 2 cups beef broth
- 1 cup orzo pasta (uncooked)
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese (plus more for serving)
- 2 tablespoons chopped fresh basil or parsley
- 3/4 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
Instructions
- Brown the Beef and Onion: Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook, breaking up the beef, until browned and the onion is softened, approximately 5 minutes.
- Add Garlic and Seasonings: Stir in minced garlic, Italian seasoning, and crushed red pepper flakes if using. Cook for 1 minute until fragrant to develop flavors.
- Incorporate Tomato Paste: Add tomato paste to the skillet and cook for another minute, stirring thoroughly to blend it with the beef and onion mixture.
- Add Liquids: Pour in crushed tomatoes and beef broth, scraping the bottom of the pan to lift any browned bits. Stir to combine all ingredients evenly.
- Cook the Orzo: Add uncooked orzo pasta to the skillet. Stir and bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Finish with Cream and Cheese: Stir in heavy cream and grated parmesan cheese. Cook for an additional 2 minutes until the sauce is creamy and slightly thickened. Taste and adjust salt and pepper as needed.
- Serve with Fresh Herbs: Remove from heat and sprinkle with chopped fresh basil or parsley along with extra parmesan cheese before serving.
Notes
- Use fresh parmesan cheese for the best flavor and texture.
- Crushed red pepper flakes are optional and can be adjusted to your preferred level of heat.
- Be sure to stir occasionally during orzo cooking to prevent sticking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or milk, adjusting the amount as needed.
