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Ground Beef Orzo with Tomato Cream Sauce is a one-pot wonder that’s creamy, comforting, and ready in just 30 minutes. Combining tender orzo, hearty ground beef, and a rich tomato cream sauce, this dish is perfect for busy weeknights and guaranteed to satisfy the whole family.
Why You’ll Love This Recipe
This dish is quick, hearty, and made in just one pot for easy cleanup. The creamy tomato sauce, tender orzo, and savory ground beef create a comforting meal that appeals to both kids and adults. Perfect for those who love cozy dinners without the hassle.
Ingredients for Ground Beef Orzo
- Ground Beef: Choose at least 90% lean for a balanced flavor.
- Onion and Garlic: Build a flavorful aromatic base.
- Red Pepper Flakes: Optional, for a hint of heat.
- Italian Seasoning: A blend of herbs for added depth.
- Orzo: Small, oval-shaped pasta that cooks quickly.
- Canned Tomato Sauce: Forms the base of the creamy sauce.
- Beef Broth: Adds richness and enhances the sauce.
- Heavy Cream: For a luscious, creamy texture.
- Worcestershire Sauce: Provides umami flavor.
- Parmesan Cheese: Freshly grated for the best flavor.
- Spinach: Adds freshness and contrast.
Step-by-Step Instructions
- Cook Ground Beef:
- Brown ground beef in a soup pot, then add onions and garlic. Stir in red pepper flakes, Italian seasoning, and orzo. Cook for another minute.
- Prepare Sauce:
- Add tomato sauce, beef broth, cream, and Worcestershire sauce. Let it simmer gently until the sauce reduces and orzo is cooked through.
- Add Cheese and Spinach:
- Stir in Parmesan cheese and spinach, then cover and let sit for a few minutes to thicken. Season with salt and pepper to taste.
- Serve:
- Garnish with additional Parmesan and enjoy warm.
Tips for Success
Keep an eye on the liquid while cooking; add more if orzo isn’t fully cooked. For the best flavor, use freshly grated Parmesan. Let the dish rest for a few minutes after cooking to allow the sauce to thicken.
Substitutions and Variations
Swap heavy cream for a lower-fat option cautiously to avoid curdling. Leave out red pepper flakes if you prefer mild flavors. Add extra vegetables like mushrooms or zucchini for more nutrition. For a different protein, try ground turkey or chicken.
What to Serve With Ground Beef Orzo
Pair this rich dish with a simple side salad dressed in balsamic or honey mustard. Garlic bread or steamed vegetables like broccoli or asparagus make great accompaniments. These sides add balance and freshness to the hearty meal.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop with a splash of cream to revive the sauce. Avoid freezing, as the texture of the orzo may change. Enjoy reheated for an easy lunch or dinner.
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Frequently Asked Questions
- → Why is my sauce too liquidy?
Different pots and stoves can affect cooking times. If your sauce seems thin, let it sit covered for a few extra minutes. The orzo will continue absorbing liquid as it rests. Make sure you're simmering gently, not boiling rapidly.
- → Can I use a different type of pasta?
While orzo works best for this recipe's liquid ratios, you can use small pasta shapes like small shells or ditalini. You might need to adjust cooking time and liquid amounts slightly to achieve the right consistency.
- → What can I substitute for heavy cream?
For a lighter version, try half-and-half, but the sauce won't be as rich. You could also use milk with a tablespoon of butter, though the sauce will be thinner. Avoid non-dairy substitutes as they might separate.
- → Can I make this ahead and reheat it?
This dish is best served fresh since the pasta continues absorbing sauce over time. If reheating leftovers, add a splash of cream or broth to restore the creamy texture. Heat gently to avoid breaking the sauce.
- → How can I add more vegetables to this dish?
Besides spinach, you can add mushrooms with the onions, or stir in peas, diced zucchini, or bell peppers. Just make sure not to overcrowd the pot, which could affect cooking times and liquid ratios.
- → What's the best ground beef to use?
Lean ground beef (85-90% lean) works best here. It provides enough flavor while not making the dish too greasy. If using regular ground beef, drain excess fat after browning to prevent a greasy sauce.