Description
A cozy one-pot dinner with tender orzo, ground beef, and a rich tomato cream sauce. Ready in 30 minutes and perfect for busy nights.
Ingredients
1 pound lean ground beef (preferably 90%+ lean)
1/2 medium onion, chopped (sweet/Vidalia preferred)
3–4 garlic cloves, minced
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp Italian seasoning
1 cup uncooked orzo pasta
1 (14 oz) can tomato sauce
3/4 cup beef broth
1 cup heavy/whipping cream
1 tsp Worcestershire sauce
1/2 cup freshly grated Parmesan cheese
2 cups packed fresh baby spinach
Salt and pepper to taste
Instructions
1. Add ground beef to soup pot or Dutch oven, cook undisturbed over medium-high heat for 5–6 minutes.
2. Add chopped onion, stir and break up beef, cook another 5 minutes.
3. Drain excess fat if necessary.
4. Stir in garlic, red pepper flakes, Italian seasoning, and orzo. Cook for 1 minute.
5. Add tomato sauce, beef broth, cream, and Worcestershire sauce. Stir and bring to a gentle bubble.
6. Cook uncovered for 10 minutes, stirring often. Reduce heat if bubbling too vigorously.
7. Remove from heat, stir in Parmesan and spinach. Cover and let sit 3–5 minutes until thickened.
8. Season with salt and pepper to taste and serve.
Notes
If mixture gets too dry while simmering, add a splash of broth or cream.
Let the pot sit covered at the end if you need it to thicken more.
Low-fat cream alternatives may curdle with heat and tomato acid—use with caution.
Leftovers reheat best with a splash of cream stirred in.
Not recommended for freezing—texture of orzo softens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 540
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg