Ground Beef Orzo with Tomato Cream Sauce
A one-pot weeknight dinner that tastes like it simmered all day but takes just 30 minutes. Creamy, savory, and the whole family will love it.
Equipment
- 12-inch skillet or Dutch oven with lid
- Wooden spoon or spatula
Ingredients
Main Ingredients
- 1 lb ground beef (80/20)
- 2 tbsp tomato paste
- 1 cup orzo
- 1 1/2 cups beef broth
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- 1 tbsp olive oil
Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Seasonings
- to taste salt
- to taste black pepper
- pinch (optional) red pepper flakes
For Garnish
- to taste fresh parsley, chopped
Instructions
- Dice the onion and mince the garlic before you turn on the heat. Set aside.
- Heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and break it up with a spoon. Season with a pinch of salt and pepper. Cook until deeply browned, about 5 minutes. Leave about 1 tablespoon of fat in the pan and drain the rest.
- Add the diced onion to the pan. Cook 3 minutes until soft and translucent. Add the garlic and cook 30 seconds until fragrant.
- Push everything to the side of the pan. Add the tomato paste to the empty space. Let it cook, stirring constantly, for 2 full minutes until it darkens to a deep brick red and smells rich.
- Stir the orzo into the beef mixture. Let it toast for 1 minute, stirring constantly, until the edges of the pasta turn translucent.
- Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for 10-12 minutes, until the orzo is tender and most of the liquid is absorbed.
- Remove the pan from the heat. Stir in the heavy cream and grated parmesan until the sauce is smooth and glossy. Taste and adjust the salt and pepper.
- Spoon into bowls and top with fresh parsley and extra parmesan if you have it.
Notes
Don't rush the tomato paste: let it cook until dark brick red. Cook orzo to just al dente – it will continue to absorb liquid off the heat. Season in layers. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth.