Description
A hearty and creamy one-pot meal featuring lean ground beef and tender orzo pasta simmered in a rich tomato cream sauce, enhanced with garlic, Italian seasoning, and fresh spinach for a comforting dinner.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 2 cups (packed) fresh baby spinach
Spices and Seasonings
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 teaspoon Worcestershire sauce
Pasta and Liquids
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- 3/4 cup beef broth
- 1 cup heavy/whipping cream
Cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Brown the Ground Beef: Add the ground beef to a soup pot or Dutch oven and break it up slightly with a spoon. Let it cook over medium-high heat without stirring for 5-6 minutes to develop a nice sear.
- Add Onions and Continue Cooking: Stir in the chopped onion and break the beef into smaller pieces as it cooks. Let it continue cooking for another 5 minutes. If excess fat accumulates (especially if not using lean beef), spoon some out leaving a small amount for flavor.
- Sauté Aromatics and Orzo: Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and uncooked orzo pasta. Cook everything together for about a minute to toast the orzo slightly and release aromas.
- Add Sauces and Simmer: Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Once the mixture starts to bubble, reduce the heat to medium or medium-low to maintain a gentle simmer. 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 immediately stir in the freshly grated parmesan cheese and fresh spinach. Cover the pot and let it sit for 3-5 minutes to allow the spinach to wilt and the sauce to thicken to your desired consistency. Season with salt and pepper to taste and serve hot.
Notes
- If excess fat is released from the beef, spoon out some to avoid a greasy dish but leaving a little enhances flavor.
- Stirring frequently during simmering prevents the orzo from sticking to the bottom of the pot.
- You can adjust the amount of crushed red pepper flakes to control spiciness. Omit if you prefer no heat.
- For a lighter option, substitute heavy cream with half-and-half but note the resulting sauce will be less rich.
- Freshly grated parmesan is recommended for best flavor and melting quality.
