Description
A comforting and creamy one-pot meal featuring lean ground beef and tender orzo pasta cooked in a rich tomato cream sauce, enhanced with aromatic spices, fresh spinach, and parmesan cheese. Ready in just 30 minutes, this hearty dish is perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- 3/4 cup beef broth
- 1 cup heavy/whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 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. Let it cook, without stirring, over medium-high heat for 5-6 minutes to develop browning and flavor.
- Sauté Onion: Add the chopped onion to the pot, then stir and further break apart the beef into smaller pieces. Cook for another 5 minutes, until the onion softens. If there’s excess fat (from using non-lean beef), carefully spoon some out, but if not, leave it in.
- Add Aromatics and Orzo: Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and uncooked orzo pasta. Cook for about one minute, stirring to combine and let the spices bloom.
- Add Liquids: Pour in the tomato sauce, beef broth, heavy/whipping cream, and Worcestershire sauce. Stir well. Once the mixture begins to bubble, continue cooking uncovered for 10 minutes, stirring often to prevent the orzo from sticking to the bottom. Reduce heat as needed so it simmers gently rather than boiling, ensuring the pasta cooks through before the liquid evaporates.
- Finish with Cheese & Spinach: Remove the pot from heat. Stir in the grated parmesan cheese and fresh baby spinach. Place the lid on and let sit for 3-5 minutes, allowing the sauce to thicken and the spinach to wilt.
- Season and Serve: Stir again, taste, and season with salt and pepper as needed. Serve the dish immediately while hot for best freshness and flavor.
Notes
- Use lean ground beef to reduce excess fat and calories.
- If you like a bit more heat, add extra crushed red pepper flakes.
- Be sure to stir often during simmering to avoid orzo sticking to the pot.
- Fresh spinach can be substituted with baby kale or other leafy greens if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
