If you’re craving a comforting and flavorful meal that combines hearty meat, tender pasta, and a luscious sauce, this Ground Beef Orzo with Tomato Cream Sauce Recipe is an absolute must-try. It brings together simple ingredients in a harmonious way, delivering a creamy tomato sauce that perfectly coats tender orzo and savory ground beef, creating a dish that’s both satisfying and impressive. Whether for a weeknight dinner or a casual gathering, this recipe will quickly become one of your favorite go-to meals.
Ingredients You’ll Need
This recipe relies on straightforward, kitchen-friendly ingredients, each playing a vital role in building layers of flavor, texture, and richness. From the savory depth of the ground beef to the creamy finish from the parmesan and cream, every component contributes to a balanced and delicious dish.
- Lean ground beef (1 pound): The star protein providing hearty, meaty flavor without too much fat.
- Onion, chopped (½ medium): Adds sweetness and depth when sautéed.
- Garlic, minced (3-4 cloves): Infuses the sauce with bold, aromatic flavor.
- Crushed red pepper flakes (½ teaspoon, optional): A touch of heat to spark up the richness.
- Italian seasoning (½ teaspoon): A fragrant blend that lifts the overall taste with herbs.
- Orzo pasta (1 cup, uncooked): Small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
- Tomato sauce (1 can, 14 ounces): The base of the sauce, providing tangy sweetness and body.
- Beef broth (¾ cup): Adds savory depth and moistens the orzo as it cooks.
- Heavy or whipping cream (1 cup): Brings rich creaminess to the tomato sauce.
- Worcestershire sauce (1 teaspoon): Enhances umami and balances the acidity with a savory kick.
- Freshly grated Parmesan cheese (½ cup): Adds sharp, nutty flavor and helps thicken the sauce.
- Fresh baby spinach (2 cups, packed): Brightens the dish with vibrant color and a nutritious touch.
- Salt and pepper, to taste: Essential for seasoning and bringing all flavors together.
How to Make Ground Beef Orzo with Tomato Cream Sauce Recipe
Step 1: Brown the Ground Beef
Start by adding the ground beef to a large soup pot or Dutch oven. Break it up just a little and let it cook undisturbed over medium-high heat for about 5 to 6 minutes. This helps form a nice sear, deepening the flavor while locking in juices. You want the bottom layer slightly browned before stirring to ensure maximum taste.
Step 2: Add Onion and Continue Cooking
Next, toss in the chopped onion. Stir everything around, breaking the beef into smaller crumbles, and cook for another 5 minutes. During this time, the onions soften and become sweet, perfectly complementing the rich beef. If your beef releases excess fat, especially if it’s not lean, carefully spoon some out to avoid a greasy dish, but otherwise leave it in to flavor the sauce.
Step 3: Stir in Garlic, Seasonings, and Orzo
Add the minced garlic, crushed red pepper flakes if you want a bit of heat, Italian seasoning, and the uncooked orzo pasta directly into the pot. Cook everything together for about a minute to toast the garlic and pasta slightly, boosting their flavors and aromas before adding liquids.
Step 4: Combine Tomato Sauce, Broth, Cream, and Worcestershire Sauce
Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce all at once. Stir well to incorporate everything, then bring the mixture to a gentle bubble over medium heat. Once bubbling, reduce the heat if needed to maintain a gentle simmer. Let it cook uncovered for about 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom. This slow simmer allows the pasta to absorb the flavorful sauce and thicken beautifully.
Step 5: Finish with Parmesan and Spinach
After turning off the heat, stir in the freshly grated Parmesan cheese and add the baby spinach. Cover the pot and let it sit for 3 to 5 minutes; the cheese will melt into the sauce, adding creaminess and depth, while the spinach wilts just enough for a lovely pop of green and an extra nutritional boost. Taste and season with salt and pepper as needed, then serve immediately for the best experience.
How to Serve Ground Beef Orzo with Tomato Cream Sauce Recipe
Garnishes
To elevate the dish, sprinkle additional grated Parmesan or a pinch of fresh herbs like basil or parsley right on top just before serving. A drizzle of good-quality olive oil can also add a lovely sheen and enhance texture. These simple touches add color, freshness, and a bit of flair.
Side Dishes
This meal pairs perfectly with a crisp green side salad or roasted vegetables to balance the creamy pasta. Garlic bread or warm focaccia can make for a delightful carb companion, perfect for soaking up any extra sauce left on the plate.
Creative Ways to Present
For a special occasion, serve the Ground Beef Orzo with Tomato Cream Sauce Recipe in individual shallow bowls, topped with a parmesan crisp or a small handful of toasted pine nuts for crunch. You can also try layering it in a casserole dish with extra cheese baked on top for a bubbly, gratin-style presentation.
Make Ahead and Storage
Storing Leftovers
Allow the dish to cool completely before placing it in an airtight container. It will keep well in the refrigerator for up to 3 days and remains just as tasty when reheated gently.
Freezing
You can freeze leftovers for up to 2 months. Use a freezer-safe container and label it with the date. When ready to eat, thaw overnight in the refrigerator for best results, then heat it slowly to prevent the cream sauce from separating.
Reheating
Reheat the Ground Beef Orzo with Tomato Cream Sauce Recipe in a saucepan over low-medium heat, stirring occasionally. Add a splash of beef broth or cream to refresh the sauce and keep the orzo creamy. Avoid microwaving on high power, which can sometimes cause uneven heating.
FAQs
Can I use a different type of meat instead of ground beef?
Absolutely! Ground turkey or chicken can be substituted for a lighter version, though the flavor will be milder. For a richer taste, ground pork or a beef and pork blend works beautifully as well.
Is it possible to make this recipe dairy-free?
Yes, simply swap the heavy cream with full-fat coconut milk or a cashew cream, and replace the Parmesan with a dairy-free cheese alternative or nutritional yeast. This will slightly alter the flavor but keep the creamy texture.
Can I use dried spinach or other greens instead of fresh baby spinach?
Fresh baby spinach works best for texture and color, but you can substitute baby kale or frozen spinach if needed. Just make sure to thaw and drain frozen spinach well before adding to avoid excess moisture.
How do I prevent the orzo from sticking or clumping while cooking?
Stirring frequently during the simmer helps keep the orzo from sticking to the pot. Also, maintaining a gentle bubble instead of a vigorous boil prevents the pasta from cooking too fast and clumping together.
Can I prepare parts of this recipe in advance?
You can chop the onions and garlic and grate the Parmesan a day ahead to save time. Brown the beef in advance if desired, but combine everything fresh to maintain the best flavor and texture.
Final Thoughts
This Ground Beef Orzo with Tomato Cream Sauce Recipe is a wonderful blend of comfort and elegance in one pot. It’s easy enough for a busy weeknight but special enough to impress guests. Once you try it, the creamy tomato sauce paired with hearty ground beef and tender orzo will quickly make this one of your treasured recipes. Give it a go—you’re going to love it!
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Ground Beef Orzo with Tomato Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
Ground Beef Orzo with Tomato Cream Sauce is a hearty and creamy stovetop dish featuring tender orzo pasta cooked in a rich tomato and cream sauce with seasoned ground beef, fresh spinach, and parmesan cheese. Ready in just 30 minutes, this comforting meal combines Italian flavors with a smooth, velvety texture, perfect for a family dinner or a satisfying weeknight meal.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- ½ medium onion, chopped
- 3–4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- ¾ cup beef broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- ½ 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. Cook it over medium-high heat without stirring for 5-6 minutes to allow it to brown well on one side.
- Cook the onions: Add the chopped onion to the pot and stir to break the beef into smaller pieces. Continue cooking for another 5 minutes until the onions soften. If there is excess fat, spoon some out; otherwise, leave it for flavor.
- Add aromatics and orzo: Stir in the minced garlic, crushed red pepper flakes (if using), Italian seasoning, and the uncooked orzo pasta. Cook everything together for about 1 minute to toast the orzo slightly and release the garlic aromas.
- Add liquids and simmer: Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Stir to combine. Once the mixture begins to bubble, reduce the heat to medium or medium-low so it gently simmers. Cook uncovered for about 10 minutes, stirring frequently to prevent the orzo from sticking, until the pasta is tender and the sauce has thickened slightly.
- Finish with cheese and spinach: Remove the pot from heat and stir in the freshly grated parmesan cheese and baby spinach. Cover the pot and let it sit for 3-5 minutes until the spinach wilts and the sauce thickens to your liking. Season with salt and pepper to taste and serve immediately.
Notes
- Use lean ground beef to reduce excess fat, or drain if necessary.
- Stir frequently during simmering to prevent the orzo from sticking to the pot bottom.
- Adjust crushed red pepper flakes to your preferred spice level or omit for a milder dish.
- For a lighter option, substitute heavy cream with half-and-half or use a lower-fat cream alternative.
- Fresh baby spinach can be swapped out with other leafy greens like kale or Swiss chard.
