If you’re looking for a quick, hearty meal that’s packed with flavor, this Ground Beef Orzo with Tomato Cream Sauce is the perfect choice. With a prep time of just 10 minutes and a total cooking time of 30 minutes, this recipe is ideal for busy weeknights. It serves four and combines savory ground beef, tender orzo pasta, and a rich tomato cream sauce. Let’s dive into the details and learn how to make this delicious dish.
Ingredients:
1 pound lean ground beef
½ medium onion, chopped
3-4 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon Italian seasoning
1 cup uncooked orzo pasta
1 (14 ounce) can tomato sauce
¾ cup beef broth
1 cup heavy/whipping cream
1 teaspoon Worcestershire sauce
½ cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
Salt & pepper, to taste
Instructions:
Cook the Ground Beef:
Add the ground beef to a soup pot or Dutch oven. Break it up slightly with a spoon and let it cook over medium-high heat for 5-6 minutes without stirring.
Add Onion and Continue Cooking:
Add the chopped onion to the pot. Stir and break the beef into small pieces. Cook for another 5 minutes. If using fatty beef, spoon out excess fat; otherwise, leave it in.
Incorporate Garlic and Spices:
Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and orzo. Cook for about a minute to release the flavors.
Add Liquids and Simmer:
Stir in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Once the mixture starts to bubble, cook for 10 minutes uncovered, stirring often to prevent the orzo from sticking. Adjust the heat to maintain a gentle bubble.
Finish with Parmesan and Spinach:
Remove the pot from the heat. Stir in the freshly grated parmesan cheese and baby spinach. Cover the pot for 3-5 minutes to allow the dish to thicken and the spinach to wilt. Season with salt and pepper to taste before serving.
Serving Tips:
Garnish: Sprinkle some freshly chopped parsley or basil over the dish just before serving for a pop of color and added freshness.
Pairing Suggestions: Serve this Ground Beef Orzo with Tomato Cream Sauce alongside garlic bread, crusty bread rolls, or a simple side salad dressed with vinaigrette for a complete and satisfying meal.
Individual Servings: Consider serving the dish in individual bowls or plates, topped with an extra sprinkle of parmesan cheese for an elegant presentation.
Storage Tips:
Refrigeration: Store any leftover ground beef orzo in an airtight container in the refrigerator for up to 3-4 days. Make sure the dish has cooled completely before refrigerating.
Reheating: To reheat, simply transfer the desired portion to a microwave-safe dish and heat in the microwave until warmed through. Alternatively, reheat on the stovetop over medium heat, stirring occasionally until heated to your liking. You may need to add a splash of beef broth or cream to prevent the orzo from drying out.
Freezing: While this dish can be frozen, the texture of the cream sauce may change slightly upon thawing. To freeze, portion the cooled ground beef orzo into freezer-safe containers or resealable bags, leaving some room for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating according to the above instructions.
Storage Considerations: Keep in mind that the spinach may become wilted upon reheating, but it will still be flavorful. If preferred, you can add fresh spinach when reheating for a vibrant touch. Additionally, stir in a bit of cream or broth while reheating to refresh the sauce’s consistency.
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FAQs:
Can I use a different type of pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like ditalini, small shells, or even elbow macaroni. Keep in mind that cooking times may vary slightly depending on the type of pasta you use, so adjust accordingly and monitor the dish to ensure the pasta is cooked to your desired texture.
What can I use as a substitute for heavy cream?
If you prefer a lighter option or don’t have heavy cream on hand, you can substitute it with half-and-half or a combination of milk and a tablespoon of flour to help thicken the sauce. For a dairy-free alternative, consider using coconut milk or a plant-based cream substitute.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Cook the recipe as directed, then allow it to cool before storing it in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of beef broth or cream to maintain the sauce’s consistency.
Is there a way to make this recipe more vegetable-forward?
Absolutely! You can easily add more vegetables to this dish for extra nutrition and flavor. Consider incorporating diced bell peppers, zucchini, mushrooms, or carrots when sautéing the onions. Adding these vegetables will enhance the dish’s flavor profile and provide a more balanced meal.
Conclusion:
Ground Beef Orzo with Tomato Cream Sauce is a simple yet delicious recipe that can be whipped up in just 30 minutes. Its rich flavors and creamy texture are sure to please even the pickiest eaters. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a fantastic choice. Enjoy the blend of savory beef, creamy tomato sauce, and fresh spinach in every bite.
📖 Recipe:
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Ground Beef Orzo with Tomato Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings
Description
Discover a quick and hearty Ground Beef Orzo with Tomato Cream Sauce recipe. Ready in just 30 minutes, this delicious dish combines lean ground beef, tender orzo pasta, and a rich tomato cream sauce for a satisfying meal perfect for busy weeknights.
Ingredients
1 pound lean ground beef
½ medium onion, chopped
3–4 cloves garlic, minced
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon Italian seasoning
1 cup uncooked orzo pasta
1 (14 ounce) can tomato sauce
¾ cup beef broth
1 cup heavy/whipping cream
1 teaspoon Worcestershire sauce
½ cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
Salt & pepper, to taste
Instructions
- Add the ground beef to a soup pot or 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. 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.
Notes
Ensure the dish is gently bubbling rather than boiling to avoid reducing the liquid too quickly before the orzo cooks.
Freshly grated parmesan enhances the flavor better than pre-grated versions.
Feel free to adjust the seasonings to your preference. Adding more Italian seasoning or red pepper flakes can increase the dish’s flavor and heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
