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Delicious Ground Beef Orzo with Tomato Cream Sauce

Experience comfort food perfection with this Delicious Ground Beef Orzo with Tomato Cream Sauce. Featuring tender orzo pasta, perfectly seasoned ground beef, and a luxurious tomato cream sauce, this one-pot wonder delivers restaurant-quality flavor with weeknight convenience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend
  • 1 1/2 cups orzo pasta
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 can (14.5 oz) diced tomatoes drained
  • 1/2 cup dry white wine optional
  • 2 1/2 cups beef broth warmed
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 cup fresh basil leaves chopped
  • 2 tablespoons fresh parsley chopped
  • additional grated Parmesan cheese for garnish

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Can opener
  • Cheese grater

Method
 

  1. Heat olive oil in large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
  2. Add ground beef, breaking up with wooden spoon. Cook without stirring for 3-4 minutes to brown, then continue cooking while stirring occasionally until completely browned, 8-10 minutes total. Season with salt and pepper.
  3. Push beef to one side and add diced onion to empty space. Cook 3-4 minutes until softened, then stir together with beef.
  4. Create well in center of mixture, add minced garlic and cook 30-60 seconds until fragrant. Stir throughout mixture.
  5. Add tomato paste and cook, stirring constantly, for 1-2 minutes until paste darkens and becomes fragrant.
  6. Pour in white wine (if using) to deglaze pan, scraping up browned bits. Cook 2-3 minutes until mostly evaporated.
  7. Add diced tomatoes, oregano, basil, garlic powder, onion powder, smoked paprika, and red pepper flakes. Stir to combine evenly.
  8. Add orzo pasta, stirring to coat with beef mixture. Toast for 1-2 minutes, stirring frequently to prevent sticking.
  9. Gradually add warmed beef broth 1/2 cup at a time, stirring constantly and allowing most liquid to be absorbed before adding more. This process takes 15-18 minutes total.
  10. When orzo is tender with slightly creamy consistency, reduce heat to low and stir in heavy cream.
  11. Add grated Parmesan cheese, stirring gently until melted. Taste and adjust seasoning as needed.
  12. Remove from heat and let stand 2-3 minutes to thicken. Serve immediately garnished with fresh basil, parsley, additional Parmesan, and black pepper.

Notes

Don't rush the browning process - proper browning develops crucial flavor. Add broth gradually like making risotto for creamy texture. Can substitute ground turkey or chicken. Stores refrigerated up to 4 days; add liquid when reheating.