Description
A comforting and flavorful ground beef and orzo pasta dish simmered in a rich tomato cream sauce, enhanced with fresh spinach and Italian seasonings for a hearty meal.
Ingredients
Scale
Meat and Dairy
- 1 lb ground beef
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
Pasta
- 1 cup orzo pasta
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach (loosely packed)
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes
Liquids
- 1 cup beef broth
Seasonings
- 1 teaspoon Italian seasoning
- 1 pinch red pepper flakes
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Instructions
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef, breaking it apart as it cooks until evenly browned. Drain excess grease to avoid a greasy dish.
- Sauté onion and garlic: Add the diced onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes until the onion softens and the mixture is fragrant.
- Add tomato paste and diced tomatoes: Stir in the tomato paste and cook for 1 minute to deepen the flavor. Then add the diced tomatoes with their juices and mix thoroughly.
- Cook orzo with broth: Pour in the orzo pasta and beef broth. Stir well, cover the skillet, and bring to a simmer. Cook for about 10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Incorporate cream and spinach: Stir in the heavy cream and fresh spinach. Continue cooking for 2–3 minutes until the spinach wilts and the sauce thickens slightly.
- Season and finish: Season the dish with salt, black pepper, Italian seasoning, and red pepper flakes to taste. If desired, stir in the grated Parmesan cheese for added richness. Serve the dish hot.
Notes
- You can substitute beef broth with vegetable broth if you want a lighter flavor.
- Optional Parmesan cheese adds a creamy, savory finish but can be omitted for a lighter version.
- Adjust red pepper flakes to control the spiciness of the dish.
- Fresh spinach can be substituted with kale or Swiss chard if desired.
- For a gluten-free alternative, use gluten-free orzo or a similar gluten-free pasta.
