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This one-pot ground beef orzo with a creamy tomato sauce is your weeknight lifesaver. It comes together fast—just half an hour—and hits all the comfort food notes. You get tender pasta, savory beef, and a rich, creamy tomato sauce. Everyone will want seconds.
Irresistible Reasons to Try This
This meal is ready fast, super filling, and cleanup’s easy since you use only one pot. The velvety sauce, soft orzo, and flavorful beef make each bite extra cozy. Kids love it, adults do too, and you don’t have to fuss or spend ages in the kitchen.
Ground Beef Orzo Must-Haves
- Spinach: Tosses in some color and extra freshness.
- Parmesan Cheese: Shave some on for that cheesy finish.
- Worcestershire Sauce: Punches up the flavor with a meaty touch.
- Heavy Cream: Makes it super creamy and rich.
- Beef Broth: Loads of flavor and keeps things saucy.
- Canned Tomato Sauce: Where you get that cozy tomato base.
- Orzo: This tiny pasta cooks up quick and soaks up sauce.
- Italian Seasoning: Brings a herby kick to the party.
- Red Pepper Flakes: Totally optional if you want some heat.
- Onion and Garlic: Sauté these first for a delicious aromatic start.
- Ground Beef: Pick 90% lean or more for the right balance.
How to Make It Step by Step
- Dig In:
- Top it all off with more Parmesan, then grab a fork and dive in while it’s still hot.
- Add Cheese and Greens:
- Mix in the Parmesan and handfuls of spinach. Pop a lid on and keep it on the burner just a couple minutes so it thickens up. Taste and see if it needs a little salt or pepper.
- Sauce Time:
- Pour in beef broth, heavy cream, that Worcestershire sauce, and the tomato sauce. Turn down the heat and let it all gently bubble until the pasta’s soft and the sauce cooks down.
- Brown the Meat:
- Start by browning your ground beef in a big pot. Add your onion and garlic. Toss in the orzo, Italian seasoning, and red pepper flakes if you’re into spice. Let it all cook together another minute.
Helpful Tricks
Watch your pot while the orzo cooks. Add more broth if it looks dry. Fresh grated Parmesan really does taste best, so grab a block. Let the meal sit for a bit off the heat before serving. That helps the sauce get thick and luscious.
Switch-Ups & Extra Ideas
If you want it lighter, you can try a lower-fat cream—just add it slowly so it doesn’t split. Skip those red pepper flakes if you’re not into spice. Like more veggies? Toss in mushrooms or zucchini. Want a change from beef? Use ground chicken or turkey instead.
Perfect Partners for Ground Beef Orzo
Make this dinner even better with something crunchy like a green salad with honey mustard or balsamic dressing. Serve some garlic bread if you love carbs or go with steamed veggies—broccoli and asparagus are both tasty. These sides keep each bite interesting and fresh.
Storing & Saving Leftovers
Stash any extras in the fridge in a container with a tight lid—they’ll be good for three or four days. Warm them up on the stove, adding a splash of cream to get that sauciness back. Skip the freezer though; orzo doesn’t love it. It’s perfect for a speedy leftover lunch.
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Frequently Asked Questions
- → How can I fix a runny sauce?
Cooking times can vary, depending on your pot and stove. If your sauce feels thin, cover it and let it rest for a few extra minutes. The orzo will soak up more liquid while it sits. Keep your heat low to avoid over-boiling.
- → Can another pasta type work?
Orzo is ideal here, but you can swap it for other small pasta like baby shells or elbow shapes. Adjust the liquid and cooking time since it'll differ by pasta type.
- → What can I use instead of heavy cream?
Half-and-half is a good stand-in for a lighter dish, though not as rich. Milk mixed with a little butter also works but creates a thinner sauce. Try to avoid dairy-free alternatives since they may curdle.
- → Can I prepare this ahead of time?
It's tastier served fresh as the pasta keeps absorbing sauce. If reheating leftovers, stir in a splash of broth or cream to get it creamy again. Gently warm on low to protect the texture.
- → Any veggie ideas to add in?
Spinach is great, but sautéed mushrooms, peas, diced zucchini, or chopped bell peppers also work. Just don't add too much or it may change the cooking time and balance of liquids.
- → Which type of ground beef is best?
Go with lean ground beef (85-90% lean) to keep it flavorful without being greasy. If you use fattier meat, make sure to drain the excess fat after cooking to avoid an oily finish.