Description
Tender ground beef and orzo pasta are tossed in a creamy tomato sauce for a quick and comforting meal. With a rich and tangy flavor, this dish is perfect for busy evenings when you need something hearty and satisfying.
Ingredients
For the Ground Beef Orzo:
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1 lb ground beef (preferably lean)
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1 ½ cups orzo pasta
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 tablespoon olive oil (for cooking)
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1 teaspoon dried oregano
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1 teaspoon dried basil
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Salt and pepper to taste
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1 cup beef broth (or chicken broth)
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1 ½ cups diced tomatoes (canned or fresh)
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1 tablespoon tomato paste
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Fresh parsley for garnish (optional)
For the Tomato Cream Sauce:
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1 cup heavy cream (or half-and-half for a lighter version)
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½ cup grated Parmesan cheese
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1 tablespoon butter
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1 teaspoon sugar (optional, to balance acidity)
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Salt and pepper to taste
Instructions
Start by bringing a large pot of salted water to a boil. Add the orzo pasta and cook it according to the package instructions, typically 8-10 minutes, until al dente. Once the pasta is cooked, drain it in a colander, then set it aside. You can toss the orzo with a little olive oil to prevent it from sticking while you prepare the other components of the dish.
While the orzo is cooking, heat the olive oil over medium heat in a large skillet or Dutch oven. Once the oil is hot, add the chopped onion and cook for about 3-4 minutes, until it softens and becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
Next, add the ground beef to the pan. Break it up with a wooden spoon or spatula as it cooks. Cook the beef for 5-7 minutes, stirring occasionally, until it’s browned and fully cooked through. Drain any excess fat if necessary.
Season the beef with dried oregano, dried basil, salt, and pepper to taste. Stir to combine.
Once the beef is browned and seasoned, stir in the diced tomatoes and tomato paste. Cook for another 2-3 minutes, allowing the tomatoes to soften and release their juices. This will help create a flavorful base for your sauce.
Add the beef broth to the skillet and stir well to combine. Bring the mixture to a simmer, and cook for an additional 5 minutes to allow the flavors to meld together.
While the beef and tomato mixture is simmering, it’s time to make the cream sauce. In a small saucepan, melt the butter over medium heat. Once melted, pour in the heavy cream (or half-and-half) and bring to a simmer. Allow it to cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the grated Parmesan cheese and continue to cook for another 2-3 minutes until the cheese melts and the sauce becomes smooth and creamy. If the sauce tastes too acidic, add a teaspoon of sugar to balance the flavors. Season with salt and pepper to taste.
Once the tomato cream sauce is ready, add the cooked orzo to the skillet with the beef and tomato mixture. Stir everything together gently, making sure the orzo is well-coated with the sauce. Let the mixture simmer for an additional 2-3 minutes to allow the flavors to meld and the pasta to absorb the sauce.
Once everything is combined, taste the dish and adjust the seasoning with more salt, pepper, or herbs as needed. Garnish with freshly chopped parsley for added color and flavor.
Serve your Ground Beef Orzo with Tomato Cream Sauce immediately, either as a stand-alone dish or paired with a side of garlic bread or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 22-25g
- Carbohydrates: 40-45g2
- Protein: 25-30g