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Ground Beef Orzo with Tomato Cream Sauce

Creamy Ground Beef Orzo with Tomato Sauce: A Cozy Weeknight Win

This Ground Beef Orzo with Tomato Cream Sauce is a quick and comforting one-pot meal, perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Lean Ground Beef Opt for lean to keep it lighter.
  • 1/2 medium Onion, chopped Shallots work well for a milder version.
  • 3-4 cloves Garlic, minced Garlic powder is a suitable substitute.
  • 1/2 teaspoon Italian Seasoning Dried basil and oregano can be mixed instead.
  • 1 cup Uncooked Orzo Pasta Feel free to swap with another small pasta.
For the Sauce
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional for a hint of heat.
  • 1 14-ounce can Tomato Sauce Passata or crushed tomatoes can be used.
  • 3/4 cup Beef Broth Use vegetable broth for a vegetarian take.
  • 1 cup Heavy Cream Half-and-half or coconut milk can lighten it up.
  • 1 teaspoon Worcestershire Sauce Consider soy sauce for gluten-free.
For the Finishing Touches
  • 1/2 cup Parmesan Cheese, freshly grated Nutritional yeast makes for a great dairy-free alternative.
  • 2 cups Fresh Baby Spinach, packed Kale is a perfect substitute.
  • Salt Essential seasoning.
  • Pepper Essential seasoning.

Equipment

  • Large Soup Pot or Dutch Oven

Method
 

Step‑by‑Step Instructions
  1. In a large soup pot or Dutch oven, cook 1 pound of lean ground beef over medium-high heat for 5-6 minutes, breaking it apart as it cooks.
  2. Add 1/2 chopped medium onion to the pot with the browned beef, cooking for an additional 5 minutes.
  3. Stir in 3-4 minced garlic cloves, 1/2 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of Italian seasoning. Cook for 1 minute.
  4. Pour in 1 cup of uncooked orzo pasta, stirring to combine it with the beef mixture.
  5. Add a 14-ounce can of tomato sauce, 3/4 cup of beef broth, 1 cup of heavy cream, and 1 teaspoon of Worcestershire sauce to the pot. Stir everything well, bringing the mixture to a gentle bubble.
  6. After 10 minutes, check the orzo for doneness and sauce consistency.
  7. Once the orzo is cooked, remove the pot from heat and stir in 1/2 cup of freshly grated Parmesan cheese and 2 cups of packed fresh baby spinach.
  8. Taste your dish and season with salt and pepper according to your preference.

Nutrition

Serving: 1portionCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Expert Tips: Keep an eye on the liquid while cooking to ensure the perfect sauce texture. Consider freezing leftovers separately if spinach is added.

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