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
Scale
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.
