Ground Beef Orzo With Tomato Cream Sauce Recipe

This ground beef orzo with tomato cream sauce is the kind of dish that makes weeknights a little easier and a whole lot tastier. It’s hearty, creamy, and packed with savory flavors – plus, it comes together in one pot! If you’re a fan of simple, comforting meals that don’t require a mountain of dishes afterward, this recipe is perfect for you. And the best part? The orzo soaks up all the goodness of the tomato sauce, beef, and cream, creating a velvety, saucy base that makes every bite super satisfying.

Let me tell you, this recipe has become a family favorite in my house. The first time I made it, I was looking for something quick but cozy, and this orzo delivered. With tender ground beef, a hint of spice from crushed red pepper flakes, and the richness of cream, it’s one of those dishes that just feels like a hug in a bowl. We’ve had it on repeat ever since, and every time I make it, it’s like revisiting an old friend.

this RECIPE

A cozy classic with a modern twist

While orzo pasta may have Italian origins, this particular recipe feels more like a comforting fusion of Italian and American flavors. Orzo, which looks like rice but is actually pasta, is commonly used in soups and casseroles. Here, it takes on a starring role, soaking up the savory tomato and cream sauce in a way that’s deeply satisfying. And let’s not forget the baby spinach – it not only adds a pop of color but also a little boost of nutrients, making this dish feel just a tad bit healthier.

Let’s talk ingredients: The stars of the show

• Ground beef: Using lean ground beef keeps this dish flavorful without being greasy. If you’re in a pinch, you could substitute with ground turkey, but the beef definitely gives it a richer taste. Look for fresh, bright red beef with a fine texture.
• Orzo pasta: This tiny pasta is perfect for soaking up sauces. If you can’t find orzo, you could substitute with another small pasta shape, like ditalini or even pearl couscous, but the texture won’t be quite the same.
• Tomato sauce: A simple can of tomato sauce adds acidity and depth. If you like things a bit chunkier, crushed tomatoes could work, though the sauce will be less smooth.
• Heavy cream: The cream transforms this dish from good to unforgettable. It adds a luxurious richness and balances the acidity of the tomato sauce. If you’re looking for a lighter option, you could try half-and-half, though it won’t be as creamy.
• Baby spinach: Besides adding color, spinach brings a mild earthiness and a healthy dose of vitamins. Feel free to swap with kale if that’s what you have, but remember to cook it a little longer since kale is tougher.
• Parmesan cheese: Freshly grated Parmesan melts into the sauce, adding a nutty, salty finish. Pre-grated cheese can be a bit waxy, so I’d suggest grating your own if possible.

Kitchen gear you’ll need (and substitutes)

This recipe is refreshingly simple when it comes to tools. You’ll need:

• A large soup pot or Dutch oven: This is ideal because it distributes heat evenly and gives you enough space to stir everything without spilling. A deep skillet could work in a pinch, but watch for splatters!
• Wooden spoon or spatula: To break up the beef and stir the ingredients as they cook. A wooden spoon is gentle on your pot’s surface, but a silicone spatula works too.
• Fine grater: For the Parmesan. Freshly grated cheese really makes a difference, so if you have a microplane or a box grater, use it to get a nice fluffy pile of Parmesan.

With these basics, you’re all set. No fancy gadgets needed – just a bit of time and love.

Step-by-step: Making ground beef orzo with tomato cream sauce

Step 1: Brown the ground beef

Start by adding your ground beef to a large soup pot or Dutch oven over medium-high heat. Break it up a bit with your spoon but let it sit for about 5-6 minutes without stirring. This helps it develop a nice brown crust, which adds extra flavor. After that initial sear, stir and break the beef into smaller pieces.

Step 2: Add the onion

Once the beef is mostly cooked, toss in the finely chopped onion. Let it cook for another 5 minutes, stirring occasionally. The onion should soften and become translucent, and its sweetness will balance the savory beef. If your beef is too fatty, feel free to spoon out any excess grease, but leave a little in for flavor.

Step 3: Stir in garlic, red pepper flakes, Italian seasoning, and orzo

Now, add the garlic, red pepper flakes (for a little kick), and Italian seasoning. Stir for about a minute until everything is fragrant. Then, add the uncooked orzo directly to the pot. Toasting it for a minute before adding the liquid gives it a bit more flavor.

Step 4: Add the liquids and simmer

Pour in the tomato sauce, beef stock, cream, and Worcestershire sauce. Stir everything together and let it come to a gentle bubble. Reduce the heat to medium or medium-low so that it simmers rather than boils. You’ll want to cook it for about 10 minutes, stirring fairly often so the orzo doesn’t stick to the bottom. This is where the magic happens – the orzo will absorb the flavors as it softens and thickens.

Step 5: Finish with Parmesan and spinach

Once the orzo is tender, remove the pot from the heat and stir in the Parmesan and baby spinach. Cover the pot and let it sit for 3-5 minutes. The cheese will melt into the sauce, and the spinach will wilt. Give it one final stir, season with salt and pepper to taste, and you’re ready to serve!

Variations to try!

• Vegetarian twist: Swap the beef with plant-based ground meat or mushrooms for a meaty texture without the meat. Use vegetable stock instead of beef stock.
• Gluten-free option: Substitute the orzo with a gluten-free pasta shape or even rice. Cooking times might vary, so keep an eye on it.
• Low-carb adaptation: Try substituting the orzo with cauliflower rice. You’ll want to add it towards the end, as it doesn’t need as much cooking time.
• Spicy version: If you like heat, add more red pepper flakes, or throw in a diced jalapeño with the onions.
• Extra veggies: Bell peppers, zucchini, or mushrooms can be added with the onions for a bit more texture and color. Just make sure to chop them finely so they cook evenly.

Serving and presentation ideas

For a cozy, rustic presentation, serve this ground beef orzo right from the pot at the table. It’s comfort food at its finest, so you don’t need to fuss too much. A sprinkle of extra Parmesan and a few cracks of black pepper on each serving make it feel a bit special. Fresh basil or parsley on top can add a pop of color, too. Pair it with a side salad or some crusty bread for a complete meal.

Drink pairings

To complement the rich and savory flavors of this dish, a few refreshing options come to mind.

• Sparkling water with a splash of lemon: This adds a little brightness and helps cut through the creaminess of the sauce.
• Iced tea: Unsweetened black tea or a slightly sweetened herbal tea pairs nicely without overpowering the flavors.
• Lemonade: The tartness of lemonade can be a nice counterpoint to the savory sauce, especially if you’re serving this dish in warmer weather.

Storage and reheating tips

Got leftovers? Lucky you! Store any remaining orzo in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of beef stock or cream to bring back some of the sauce’s original creaminess. Microwave in 30-second intervals, stirring in between, until heated through.

This dish doesn’t freeze well due to the cream, as it can separate upon thawing, but it’s so tasty you likely won’t have any left to freeze anyway.

Scaling the recipe for more (or fewer) servings

This recipe serves about 4 people generously, but it can easily be scaled up or down. If you’re doubling it, just make sure your pot is large enough, as orzo expands as it cooks. For smaller batches, halve the ingredients, but keep an eye on the liquid levels – you might need a little less beef stock if you’re cooking for just two.

Troubleshooting common issues

• Orzo sticking to the pot: Stir frequently, especially as the sauce thickens. If it’s still sticking, lower the heat slightly and add a splash more beef stock or cream.
• Too thick? Add a little more cream or beef stock to loosen it up.
• Not creamy enough? Stir in an extra tablespoon of Parmesan or a dash more cream at the end.

FAQs

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce won’t be as rich. If you use milk, consider adding a tablespoon of butter for a bit more creaminess.

Q: Can I make this dish ahead of time?
A: It’s best fresh, but you can make it up to a day in advance. Just reheat with a splash of beef stock or cream to revive the sauce.

Q: Is there a substitute for Worcestershire sauce?
A: A splash of soy sauce or even a bit of balsamic vinegar can mimic its depth of flavor.

Q: Can I use fresh tomatoes instead of canned tomato sauce?
A: You could, but you’d need to cook them down significantly to get the same consistency. Canned sauce is quicker!

Q: What can I use instead of orzo?
A: Other small pasta shapes like ditalini or even rice will work, but cooking times may vary.

This ground beef orzo with tomato cream sauce is easy enough for a quick weeknight meal, but delicious enough that you’ll find yourself craving it again and again. Give it a try, and don’t be afraid to put your own spin on it – after all, the best recipes are the ones we make our own!

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