Description
Indulge in a savory blend of ground beef, orzo, and rich tomato cream sauce. An easy, delicious meal perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb (454g) lean ground beef (85/15 ratio)
- 1½ cups (300g) uncooked orzo pasta
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 3 cups (720ml) chicken broth
- ½ cup (120ml) heavy cream
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. Add ground beef with ½ teaspoon salt and ¼ teaspoon pepper. Brown for 5-6 minutes until no pink remains, breaking into smaller pieces.
- Add diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1-2 minutes.
- Add diced tomatoes with their juice, scraping any browned bits from the bottom of the pan. Stir in Italian seasoning and red pepper flakes if using. Pour in chicken broth and bring to a gentle boil.
- Add the dry orzo, stirring well to distribute evenly. Reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally to prevent sticking. The orzo should become tender and absorb most of the liquid.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until well combined. Simmer gently for 2-3 more minutes until slightly thickened. Remove from heat and let stand for 5 minutes.
- Serve in bowls garnished with additional Parmesan cheese and fresh basil leaves.