Ground Beef Orzo with Tomato Cream Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
595 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Orzo with Tomato Cream Sauce
Description
Ground Beef Orzo with Tomato Cream Sauce brings together quick-cooking orzo pasta with lean ground beef, simmered in a sauce made from tomato sauce, beef broth, and heavy cream. The recipe starts by browning the ground beef with chopped onion, then adding garlic, red pepper flakes, and Italian seasoning for aroma and spice. The orzo is stirred in, followed by liquids including rich tomato sauce, broth, and cream, which cook together until the pasta is tender but not overdone.
Once cooked, freshly grated Parmesan and baby spinach are folded in off the heat, allowing the spinach to wilt gently without losing color or texture. The sauce is creamy with bright tomato flavor and depth from the Worcestershire sauce. The texture balances between the tender pasta, slightly firm beef, and soft spinach.
This one-pot meal works well served on its own or alongside a crisp green salad. It offers a satisfying main course suitable for weeknight dinners or casual meals.
Adjust the liquid amounts as needed based on your stove or pot. If the dish seems watery after cooking, letting it rest can help the pasta absorb excess moisture, avoiding a thin sauce.
Ingredients
- 1 pound ground beef lean
- 1/2 medium onion chopped
- 3-4 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, crushed
- 1/2 teaspoon Italian seasoning
- 1 cup orzo pasta uncooked
- 1 (14 ounce) can tomato sauce
- 3/4 cup beef broth
- 1 cup heavy cream aka whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup Parmesan Cheese freshly grated
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the ground beef to a soup pot/Dutch oven and break it up a little bit with your spoon. Let it cook, without stirring, over medium-high heat for 5-6 minutes.
- Add the onion to the pot and stir/break the beef up into small pieces. Let it cook for another 5 minutes or so. If there's a lot of excess fat (like if you didn't use lean beef), spoon some of it out. Otherwise, leave it in the pot.
- Stir in the garlic, red pepper flakes, Italian seasoning, and orzo. Cook for about a minute.
- Stir in the tomato sauce, beef broth, cream, and Worcestershire sauce. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (so the orzo doesn't stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don't want the liquid to reduce too much before the pasta has cooked).
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for about 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately. See more troubleshooting tips in the blog post and notes below.
Notes
- This recipe serves 4-6 depending on portion sizes or accompanying dishes.
- Tomato sauce here refers to a smooth, pureed tomato base similar to passata.
- Adjust liquid quantities if your stove or pot differs; add cream or broth as needed.
- If the sauce seems too thin after cooking, allow the dish to rest to let the pasta absorb excess liquid.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 39g | 13% |
| Protein | 38g | 76% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 163mg | 54% |
| Sodium | 1010mg | 42% |
| Potassium | 1022mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2899IU | 58% |
| Vitamin C | 13mg | 14% |
| Calcium | 239mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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